Family friendly Side

Shepherd’s salad

Name: Shepherd’s salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 baby cos lettuces, outer leaves discarded, each cut into 8 wedges; 1 bunch baby radishes, trimmed, quartered; 1 green capsicum, cut into 2cm pieces; 1 red capsicum, cut into 2cm pieces; 1 Lebanese cucumber, cut into 2cm pieces; 1 red onion, thinly sliced; 250g punnet cherry tomatoes, quartered; Juice of 1 lemon; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup each of dill, flat-leaf parsley and mint leaves; 100g soft goat’s cheese, crumbled; Sumac, to dust

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by Belinda Jeffery

Cook and author

Oct 03, 2015

The combination of earthy goat's cheese and crisp vegetables in this salad make it a great side dish or light lunch option.

2 baby cos lettuces, outer leaves discarded, each cut into 8 wedges
1 bunch baby radishes, trimmed, quartered
1 green capsicum, cut into 2cm pieces
1 red capsicum, cut into 2cm pieces
1 Lebanese cucumber, cut into 2cm pieces
1 red onion, thinly sliced
250g punnet cherry tomatoes, quartered
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
1/4 cup each of dill, flat-leaf parsley and mint leaves
100g soft goat’s cheese, crumbled
Sumac, to dust

Method

1.

Toss cos, radish, green and red capsicum, cucumber, onion and tomato in a bowl.
2.

Drizzle with lemon juice and olive oil, then season with sea salt and freshly ground black pepper.
3.

Arrange in a serving bowl or platter and top with the herbs and goat’s cheese. Dust with sumac and serve.