Middle Eastern Caesar Salad


  1. Pre-heat the oven to 180fan. Toss the bread, olive oil, 1 tbsp zaatar and a pinch of salt together and transfer to a baking sheet. Bake for 12-15 minutes turning halfway or until crispy and a little golden.
  2. Meanwhile, chuck the red onion into a bowl and add the juice of ½ a lemon and good pinch of salt. Mix well and leave for 5 minutes to macerate.
  3. Pour the tahini into a bowl and add the remaining lemon juice, 30ml water and a good pinch of salt. Whisk until smooth. It will split and then come back together.
  4. Arrange the lettuce and chicken onto a serving plate. Drizzle over some of the dressing. Top with the onions and croutons. Scatter over the remaining zaatar and serve immediately.


Serves 2

120g stale bread, ripped into small pieces
2 tbsp olive oil
1 ½ tbsp zaatar
½ red onion, finely sliced
1 lemon
230g cooked chicken, shredded
1 little gem lettuce, picked
35g Tahini

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