This was a bit of an improvise at the last minute. However, the flavours were just like the the type I’ve eaten at many Lebanese restaurants in the past. Sharp, slightly sweet with an earthy herb note. It worked perfectly alongside the lamb and eggplant dishes also on the table.
1 red capsicum (diced)
2 tomatoes (seeded and diced)
¼ cup fresh mint (chopped)
½ cup fresh coriander (chopped)
100g shangleesh cheese (or feta)
½ teaspoon sugar
½ fresh lemon (juice of)
1 tablespoon white wine vinegar
2 tablespoons roasted pine nuts
Combine the capsicum, tomatoes, mint and coriander together and arrange on a large plate or platter. Whisk together the sugar, lemon juice, vinegar and olive oil and pour evenly over the salad. Crumble over the cheese. Leave for 10 minutes to develop in flavour then serve.
Serve alongside meat, fish or other vegetarian options on a meze table.