Shirazi chopped salad

So simple. So fresh. So good! This salad is loaded with vibrant vegies, herbs and that unbeatable combo of lemon + olive oil. A Mediterranean-inspired side that steals the show every time!

This is an edited extract from Salata by Michael Rantissi and Kristy Frawley. Published by Murdoch Books. RRP$39.99

Serves: 6 (as a side)

Time to make: 15 mins

Ingredients

More weights & measures

3 large truss tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, diced
½ bunch spring onions, finely chopped
½ bunch radishes, diced
1 bunch fresh flat-leaf parsley, finely chopped
½ bunch fresh mint, leaves picked and chopped
1 lemon, juice
½ cup extra-virgin olive oil
salt, to taste

Instructions

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1 Place all the ingredients in a large mixing bowl and mix until combined.

HFG tip

If you are making this salad ahead to serve for dinner, don’t season the salad with the lemon juice, olive oil or salt, as the dressing will wilt the vegetables. Cut up all the ingredients and mix the dressing
through when ready to serve.

Nutrition Info (per serve)

Calories 208 cal

Kilojoules 870 kJ

Protein 1.7 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 5.9 g

Sugar 5.3 g

Dietary fibre 2.8 g

Sodium 389 mg

Calcium 52.6 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.