Sabich salad
Tuesday, 18th June 2019 by Lola De Mille
sabich salad

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Sabich is an Israeli sandwich of pitta stuffed with fried aubergine and hard-boiled eggs. This salad is a deconstructed twist on the traditional sandwich, where the pitta ends up baked into chips and tossed into the salad. I've also added a flavourful kick with the zhoug sauce - a spicy, green chili and coriander sauce that hails from Yemen, aka Yemenite dynamite.

Serves 2

 

Ingredients

1 aubergine, sliced

2 large or a handful small tomatoes, chopped

1/2 cucumber, fine chopped

2 Spring onions, sliced finely

Little gem lettuce

Handful mint

Handful parsley

2 hard-boiled eggs

2 pitta breads

Tahini

1 lemon, juice only

 

For the zhoug

Handful coriander

Handful parsley

Cardamom x 2

Green chilli x 2

Garlic x 2

Olive oil

Water

 

Method

Fry the aubergine on a very hot griddle pan or frying pan, pressing down to char the flesh, when cooked add to a bowl with olive oil, juice of a lemon, some chopped parsley, a smashed garlic clove and some sumac. Let cool in the marinade.

Chop the pittas into triangles and toss with olive oil and some salt, bake in a single layer at 150 degrees until very crisp, about 10 minutes.

For the zhoug, blitz all the ingredients in a food processor or chop finely and mix together.

Mix the tahini with lemon juice, water and a pinch of salt until smooth.

Assemble the salad by mixing the lettuce, cucumber, tomatoes, spring onions, herbs and pitta. Top with the marinated aubergine, sliced hard boiled eggs, then drizzle the tahini and the zhoug.

Author name: 
Lola De Mille