Salads

Aleppo Peach & Tomato Salad

This is a recipe our dear friend Chef/Restaurateur Renee Erickson shared with us during a recent visit.

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Ingredients

  • 2-3 Peaches (cut)

  • 2-3 Tomatoes

  • 1 Tbls Olive oil

  • 1 Tbls Aleppo pepper

  • Lemon juice (to taste)

  • Thai Basil (generous sprinkle)

  • Salt (to taste)

Method

Rub peaches with olive oil, gently grill for 2 min.

Cut tomatoes in chunks, mix in a bowl olive oil, lemon juice, salt and Aleppo pepper. Add the tomatoes, peaches and coat well. Serve on a platter and sprinkle with Thai basil. 

Read the whole story and find a few more incredible recipes that Renee shares with us here.

Harissa Citrus Salad

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  • 2 Oranges 

  • 1 tbsp Villa Jerada Harissa

  • 5-6 Oil Cured Olives

  • 1tbsp Olive oil

  • Parsley, Fennel or Mint leaves (to taste)

  • Onions (finely sliced)

    Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

    Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Grilled Quail with Harissa and Sumac

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Harissa Quail:

  • 3 tbsp Villa Jerada Harissa
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1/2 tsp crushed thyme
  • 2 quail

Sumac Quail:

  • 3 tbsp Sumac
  • Half a lemon juiced
  • 1 tsp salt
  • 3 tbsp olive Oil
  • 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.

Dukkah Endive Salad

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  • 2 endives
  • 4 dates
  • 150g Manchego cheese
  • Picholine Olive Oil
  • half a lemon
  • 2 tbsp. Dukkah

Separate the endives leaves rinse and dry. Place on a plate and put aside. Pit the dates and slice. Mix your olive oil and a half a lemon into a thick vinaigrette. Pour the vinaigrette on top of the endives, sprinkle 3 quarters of the Dukkah, and mix all with your hands. Add the dates, then grate the cheese on top and sprinkle the rest of the Dukkah over the salad.

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Ras El Hanout Yogurt

  • 1 ½ cups full-fat greek yogurt or labneh
  • 2 teaspoons Res el Hanout spice blend
  • 2 teaspoons honey
  • Best quality extra virgin olive oil, to serve
  • Raw sliced vegetables, to serve

Whisk the yogurt, Res el Hanout and honey together in a medium bowl. Set aside for 10 minutes to allow the flavors to come together. Serve with vegetables and topped with best quality olive oil. (I used Les Terroirs de Marrakech extra-virgin olive oil.)