This simple salad makes a robust accompaniment to spicy, Middle Eastern-style mains.
½ large iceberg lettuce, washed
1 clove of garlic
juice of 1 lemon
2 tbsp dried mint
1 tbsp sumac
100ml good olive oil
100g small pickled cocktail onions (store-bought is fine)
1. Using your hands, tear up the lettuce into even pieces.
2. Using a mortar and pestle, smash up the garlic cloves with a touch of salt to help. Add the lemon juice, herbs and spices and olive oil.
3. Chop up the pickled onions.
4. Toss the lettuce leaves with the dressing from the mortar, add the pickled onions and serve in a suitable bowl.
This recipe pairs perfectly with Shane Delia's poached chicken and rice, ginger, pinenuts and barberries.