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?
The combination of crunchy chickpeas, nutty tahini, sweet figs, tart pickled beets, salty feta, spicy paprika and cooling fresh mint all come together in a harmonious and addictive bite.
- 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.