serves 4
1 red onion
1 white onion
1 teaspoon ground sumac
generous handful of fresh flat-leaf parsley, finely chopped
4–5 fresh mint leaves, finely chopped
1 unwaxed lemon
1 tablespoon extra virgin olive oil
pinch of sea salt
Sumac is a ground blend of bright sumac berries, grown in warmer climates. It has a fresh, lemony flavour and is a traditional ingredient in Middle-Eastern cuisine. I think it tastes more like lemon than lemon itself! Serve with falafel, houmous, and flatbreads.
Finely slice both the onions. Add to a bowl and sprinkle with the sumac.
Stir the parsley and mint through the onions.
Halve the lemon and squeeze in the juice through a sieve. Pour in the olive oil and stir to combine.
Allow the salad to infuse for 10 minutes, then season with salt.