Ingredients:
10-12 small tender spinach leaves, destemmed, halved
10-12 tender green runner beans, detipped, cut in 1" pieces
1 onion, cut into thin slivers
1/4 cup soaked and well-boiled garbanzo beans
1 tbsp. burghul wheat
4 walnuts, split and broken
For dressing:
1 cup thick curds (tied in muslin cloth for 30 minutes)
1 tsp. fresh mint leaves finely chopped
1/4 red bell pepper very finely chopped (optional)
1/4 yellow bell pepper very finely chopped (optional)
1 fresh red chilli very finely minced
1/2 tsp. sugar powdered
salt to taste
Method:
- Put spinach in plenty of boiling water.
- Cover and stand for 2-3 minutes.
- Drain, save water to boil beans.
- Dab leaves with a kitchen towel, keep aside.
- Boil beans in drained water till bright, but not mushy.
- Drain, keep aside.
- Soak burghul wheat in 1 cup water for 5 minutes.
- Drain fully, by pressing out between palms.
- Chop walnuts in quarters or smaller pieces, save two halves for garnish.
- Mix peas, onion, beans, spinach, wheat and walnuts.
- Take in a large transparent bowl.
- Chill in refrigerator till dressing is ready.
- Beat curds till smooth.
- Add all other ingredients, mix well.
- Pour three-fourths of dressings over prepared mixture.
- Mix with spatula till well-blended.
- Pour remaining dressing over salad.
- Garnish with saved walnut halves.
- Serve chilled with warm pita bread, or lebanese rice too.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 2 days
Lebanese Dishes's Index
