A vibrant, herb-forward dish from Chef Dan Pelles at Coal Office, this Nablus Salad captures the essence of Levantine freshness with a London twist. Creamy labneh, crunchy pita, seasonal fruit, and a bold mix of herbs and chili come together in a plate that’s as visually striking as it is flavourful.
Serves 2 as a starter or side salad.
Ingredients:
- 120g rocket leaves
- 115g parsley, roughly chopped
- 85g coriander, roughly chopped
- 2 garlic cloves, smashed and finely chopped
- Extra virgin olive oil (to taste)
- 100g labneh
- Almonds, crushed in a mortar and pestle
- Pomegranate seeds
- 1 red chili
- Pita crunch
- 20g lemon juice
- Sumac
- Sea salt (preferably Maldon)
- Blueberries, sliced
Method:
Step 1
Crush and finely chop the garlic cloves, then marinate them in extra virgin olive oil for at least 15 minutes.
Step 2
Roughly chop the herbs (parsley and coriander) and set aside.
Step 3
Thinly slice the red chili and toss it into a bowl with the herbs.
Step 4
Add the marinated garlic and pita crunch to the herb mixture. Season to taste with extra virgin olive oil, lemon juice, and Maldon sea salt.
Step 5: Plate Assembly
Spread a generous layer of labneh across a plate. Drizzle with olive oil and sprinkle with sumac.
Mound the herb salad in the center, then top with pomegranate seeds, crushed almonds, and sliced blueberries.
Enjoy!
Recipe by Chef Dan Pelles – Coal Office
Written up by Tristan Benhamou
