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Leek, pepper, carrot, and cucumber salad with Berbere spice

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 1 red bell pepper(s)
  • 4 carrots
  • ¼ cucumber(s)
  • 1 cup sour cream
  • ½ lemon(s)
  • some balsamic vinegar
  • Black pepper, freshly ground
  • spice mix, (Berbere) Ethiopian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the leek into very fine half rings, finely slice the bell pepper, and finely slice the carrots and cucumber. Grate only the zest of the lemon half and mix it with the vegetables and sour cream in a bowl. Add balsamic vinegar and black pepper to taste. The berbere spice gives this salad a special kick. Serve with patties with sauce, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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