Toss this fresh-tasting salad together on a Sunday afternoon and you’re set for healthy lunches for the upcoming work week. A staple of Arab cuisine, za’atar is a vibrant spice blend consisting mainly of thyme, toasted sesame seeds and ground sumac berries. It adds inspirational zing to salads, soups, hummus and even pizza.
2 cups (500 ml) frozen lima beans
2 – 160 g cans wild sockeye or pink salmon, drained
2 cups (500 ml) halved cherry tomatoes
1/2 cup (125 ml) pitted, chopped kalamata olives
1/2 cup (125 ml) chopped feta cheese
1/2 cup (125 ml) chopped flat-leaf parsley
1/4 cup (60 ml) chopped fresh mint
1/4 cup (60 ml) extra-virgin olive oil
Juice of 1/2 lemon
1 Tbsp (20 ml) za’atar
1 garlic clove, crushed
Pinch of chilli flakes
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
Prepare lima beans according to package directions. Drain well and let cool.
In a large bowl or container, toss together cooked lima beans, salmon, cherry tomatoes, olives, feta, parsley and mint.
In small bowl, whisk together olive oil, lemon juice, za’atar, garlic, chilli flakes, salt and pepper. Add dressing to bean salad and toss to coat.
Each serving contains: 1495 kilojoules; 21 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 6 g fibre); 490 mg sodium
source: “Little Green Giants“, alive Australia #19, Autumn 2014