Shanklish is an aged and dried cheese, often crusted with za-atar. Look for shanklish at the dairy counter of Middle Eastern grocers.
Skill level Easy
Greg Malouf & Lucy Malouf
50 g (2 oz) shanklish, crumbled
1 bunch bitter chicory leaves, roughly chopped
½ cup watercress leaves
1 purple onion, diced
1 bunch radishes, washed, topped, tailed and quartered
2 Lebanese cucumbers, peeled, seeded and diced
2 tomatoes, seeded and diced
2 lemons, juiced
80 ml (3 fl oz) extra virgin olive oil
salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Tip shanklish, chicory, watercress, onion, radishes, cucumbers and tomatoes into a large mixing bowl. Add the lemon and oil and lightly season with salt and pepper. Gently toss the salad and serve straight away with grilled or roasted meats or as a mezze dish.
Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
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