This Arabic cheese salad is inspired by a visit to the incredible Burj Al Arab hotel in Dubai and eating in their Al Iwan restaurant. It can be served as an appetiser or with the main meal. The original recipe calls for Baladi – a soft creamy white cheese with a mild rich flavour, but I found that feta works well. Choose one which is soft and creamy rather than dry.
Serves: 8
Preparation: 10 minutes
500g feta cheese
1 punnet cherry tomatoes, halved
1 large (150g) Lebanese cucumber, diced
100g pitted, sliced green olives
2 teaspoons fresh thyme leaves, plus extra to garnish
2 teaspoons za’atar
1 teaspoon dried mint
2 ½ tablespoons extra virgin olive oil
Lyndey’s Note: Za’atar is a Middle Eastern herb and spice mix. Sometimes hard to find, you can make your own by mixing together 3 tsp dried thyme, 1 tsp sumac, 1 tsp toasted sesame seeds and ¼ tsp salt. This makes 1 ½ tbsp.
Serve as part of an Arabic feast with Mashed Carrot Salad, Yoghurt and Beetroot Salad.
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