Using storebought versions of your favourite Middle Eastern mezze (appetisers) creates a salad that’s much more than a starter. Hummus serves as a creamy base for greens, tomatoes, quick-pickled red onion, herbs and falafel (chickpea patties).
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Ingredients
Method
In a small bowl, combine vinegar, water and a pinch of salt, then stir in onion. Cover and let stand at room temperature for 20-30 minutes. Drain onion, reserving pickling liquid.
In a large bowl, combine reserved pickling liquid, oil, and a pinch of salt, then add kale. Massage kale with your hands for about 3 minutes or until bright green and tender.
Spread hummus on a platter. Arrange kale, spinach, cucumber, tomatoes, feta, pine nuts, pickled onion, parsley and oregano on top. Season with pepper and top with falafel. Serve.
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