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ESCARPMENTMAGAZINE
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CA
SUMMER
2016
ESCARPMENT
®
epicure
Mediterranean
Salad Bowl
This amazingly light, yet fillingmeal-in-a-bowl has
aMediterranean twist with za’atar spice and fried
chickpeas added in. It’s quick and can easily be
assembled outdoors as a fun and creative picnic food.
Top it with grilled chicken or steak for a heartier bowl.
•
½
Cup Uncooked Quinoa
• Green and Black Olives
•
½
English Cucumber
• 1 Small Handful Fresh Parsley
• 1 Avocado
• 1/3 Cup Chopped Feta Cheese
• 1 Medium Tomato
• 1 Can of Chickpeas
• Baby Leaf Lettuce
• 1 Lime
• 2 Tbsp Za’atar (Thyme, Sesame
Seeds, Sumac, Coriander Seed,
Salt)
• Extra Virgin Olive Oil
• Salt
what you need
...
what to do
...
1. Combine the quinoa in a pot with 1 cup
of water. Bring to a boil, and then reduce
to simmer for 10-15 minutes until the water
is gone and the quinoa is cooked.
Allow it to cool.
2. Slice the cucumber into chunks and
combine with roughly chopped parsley.
Chop the tomato, feta, and slice the
avocado at the same time.
3. Thoroughly rinse the can of chickpeas.
Combine in a frying pan with a drizzle of
olive oil, a pinch of salt, and the za’atar
spice mix. Fry for 5-10 minutes until the
outside becomes crispy and golden.
4. Assemble your salad bowl by creating
separate sections in a bowl with the
quinoa, olives, cucumber mix, feta cheese,
tomato, and lettuce. Top it with slices of
avocado covered with fresh lime juice.
5. Simple dress the salad with a generous
drizzle of good extra virgin olive oil, and a
dash of salt to taste. Serves two.
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RECIPE&PHOTO | CORYNNFOWLER
Corynn Fowler writes a foodblog
calledCoryander.
Please visit her at
