The Bottomless Salad

This amazing salad recipe was passed on by a work colleague late last year and we have made it at least half a dozen times since. It is a great option if you are entertaining mid-week as you can prepare it the day before and it tastes even better on the second day. Mograbieh are large cous cous balls and are a popular Middle Eastern staple. They are not available in your average supermarket but are stocked at specialist shops such as those found in the Adelaide Central Markets or at Gaganis Brothers, Hindmarsh (and is surprisingly cheap at ~$3/kg). The vibrant mix of ingredients creates a unique blend of colours and flavours – sure to impress.

Recipe
Serves many hungry mouths (or great as multiple left overs for 2!)

  • 1/2 pumpkin diced
  • 400g mograbieh
  • 100g sultanas
  • 2 red onions, finely chopped
  • 1 bunch coriander, mint and/or parsley chopped
  • 3 lemons – juice and zest
  • 100g feta
  • olive oil
  1. Roll pumpkin in olive oil and season with salt and pepper and bake until lightly caramelised and cooked (approx 15-20minutes at 160oC. Optional: sprinkle chopped thyme over pumpkin
  2. Bring a large saucepan of salted water to the boil and add the mograbieh and cook for approx 15 minutes until it is cooked but still has some bite. Refresh under cold water
  3. Add all ingredients (except lemon juice and olive oil) to a large salad bowl, season with salt and pepper
  4. Dress the salad with a 1:1 mixture of lemon juice and olive oil
  5. Enjoy!
    Note. This is one salad that actually tastes as good, if not better, the next day – cover with cling wrap and refrigerate
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