John Myers
Ingredients for 4 servings:
- 50 g pistachios
- 1 lemon(s) (organic)
- 2 spring onions
- salt and pepper
- 1 pinch(s) ground cumin
- 6 tbsp olive oil
- 10 sprigs of fresh mint
- 250 g lettuce
- 1 piece(s) cucumber(s), approx. 10 cm
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
from Lebanon
Finely grate two-thirds of the pistachios and lightly roast them in a pan without any fat. Roughly chop the remaining pistachios. Wash the lemon in hot water and dry it, thinly grate half of the zest and squeeze out the juice. Wash, trim and very finely chop the spring onions. For the dressing, mix the grated pistachios, lemon zest and spring onions with 3 tablespoons of lemon juice, salt, pepper and cumin, then mix in the olive oil thoroughly. Wash the mint and shake dry, remove the leaves and tear them slightly smaller. Wash and trim the lettuce, spin it dry thoroughly and tear it into bite-sized pieces. Wash the cucumber, peel and dice if desired. Place the lettuce, mint and cucumber in a salad bowl and mix in the dressing. Sprinkle on the coarsely chopped pistachios.
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