Although most often associated with the Nordics and Russia, dill is also popular in Persian cooking. And the Middle Eastern spice sumac gives this salad a distinctive tartness and beautiful burgundy hue. Serve as a quick and fresh accompaniment to summer BBQs.
- 50ml olive oil
- Juice of 1 lemon
- 2 tbsp sumac
- 30g dill, chopped
- 1 red pepper, finely diced
- 1 cucumber, diced
- 2 medium ripe tomatoes, diced (approx 350g)
- 1 small red onion, finely diced
- 75g rocket
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Stir together the ingredients for the salad dressing. Just before serving, toss together with the dill, salad vegetables, salt and pepper.