Recipe from Gaby Dalkin, Eat What You Want – slightly adapted

• hummus
• romaine lettuce, shredded (I used a mixture of salad greens)
• purple cabbage, shredded
• cherry tomatoes, halved
• Persian or English cukes, sliced
• feta cheese, crumbled (I also made grilled Halloumi cheese fries with a yogurt dip)
• Lemon Tahini Dressing
• Toasted chips
• garnish with fresh mint leaves

Lemon Tahini Dressing:

• 8 oz. tahini
• Juice of 1 lemon
• 2 garlic cloves
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1-2 cups water

Combine all of the ingredients except for the water. Slowly add the water until you reach the right consistency. Taste and adjust seasonings if necessary.

Hummus:

• 1 (15 oz.) can chickpeas, drained and skins pinched off
• 1/2 cup tahini
• 2-3 tbsp. fresh lemon juice
• 2-3 large garlic cloves, minced
• 3/4 tsp. kosher salt (1/2 tsp.)
• 1/2 tsp. ground cumin

Drain the chickpeas and save some of the liquid.With your fingers carefully squeeze each chickpea and the skin will come off; discard. Sure this takes some time but it helps to make the hummus smoother.

Blend the chickpeas for 1 minute in a food processor, until powdery clumps form. Add the tahini, lemon juice, garlic, salt and cumin and blend until smooth. Drizzle in 1 tbsp. of water (or use the liquid from the chickpeas or olive oil) at a time until you get a very smooth, light and creamy mixture (I used 6 tbsp.) Taste and adjust any seasonings.

Toasted Chips – I added:

• pita bread, naan, tortillas or any flat bread good for dipping (I like Naan)
• olive oil
• kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees. Cut each piece of flatbread into dipping size pieces. Place on a baking sheet and spritz the chips with olive oil; sprinkle lightly with salt and pepper. Bake for about 5 minutes, turn, and bake 5 minutes more, or until lightly toasted.

To assemble: 

Place a layer of hummus on the bottom of a bowl, then add salad greens, sliced cabbage, cherry tomatoes, cukes and cauliflower; drizzle with lemon tahini dressing. Sprinkle with feta and on the side serve Halloumi cheese fries with yogurt dip, toasted chips, additional hummus and dressing. Garnish with lime wedges and fresh mint leaves.

Recipe by cookingwithauntjuju.com

Halloumi Cheese Fries and Rose Harissa Dip:

Halloumi is a salty, grilling cheese that stays together when frying. Delicious on the grill too…

• Halloumi cheese, cut into sticks about 1/2-inch wide
• olive oil to spritz on  cheese
• 1/2 cup Greek yogurt or in my case all I had was full fat sour cream
• Elaine’s rose Harissa spice mix to taste (go here for recipe) or any seasoning you would like, perhaps za-atar
• zest of 1/2 or whole lemon (to taste)

Pat dry the cheese and cut into sticks. Spritz all over with oil.

Fry in a hot pan until nicely browned; couple minutes per side.

You could also deep fry these fries but first coat in seasoned flour and fry in about 1/2-inch of oil.

Garnish with mint or oregano and drizzle with fresh lemon juice if desired. They should be served right away or at room temperature.

Add rose harissa spice mix to taste in 1/2 cup of yogurt or sour cream. Chill until ready to serve with Halloumi cheese fries.

Recipe by cookingwithauntjuju.com