With the recent explosion of Middle Eastern cuisine in downtown Toronto, I have become absolutely obsessed with recreating the flavours at home. Sumac, a staple Middle- Eastern spice, has become my new go-to seasoning. I put that s*it on everything- hummus, rice, vegetables, chicken, salad dressings and more- I’m admittedly obsessed. It has a bright, tart flavour similar to lemon zest, and it lends a deep reddish-purple speckle aesthetic to any dish. So beautiful and so delicious.
You can easily make this recipe vegetarian if you would like to omit the shrimp- you could even make it vegan by leaving out the cheese or using a non-dairy product. It’s your lunch, so it’s totally your call- give it a try your style!
Have any of you tried using Sumac yet? If so, what are your favourite dishes to use it on?
- 1 tbsp tahini paste
- Juice of 2 lemons
- 3 tbsp olive oil
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt pepper and sumac to taste
- 1 tbsp olive oil
- 1 can chickpeas rinsed and dried
- pinches Generous of salt pepper and paprika
- 6 cups Spring Mix lettuce
- 1 English cucumber halved, seeded and thinly sliced
- 1/2 cup pickled beets sliced
- 8 figs quartered
- 1/4 cup reduced fat feta crumbled
- 1/4 cup mint leaves chiffonade
- 1/2 tbsp olive oil
- 1 lb shrimp shells and tails removed
- 1 pinch salt, paprika and sumac generous pinch of each
- In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside.
- Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Saute until golden and crispy, shaking or stirring often, for about 6 minutes.
- Mix together the lettuce, cucumber, beets, figs, feta and mint.
- Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled- about 3-5 minutes.
- Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.