Herb and sunflower seed salad... distinctive and refreshing

Ingredients:

1 cup purslane leaves 1 cup arugula (rocket) leaves 1 cup baby spinach leaves 1 cup sliced tomatoes or cherry tomatoes 1/2 cup diced mixed bell peppers 1/2 cup pomegranate seeds 1/2 cup sunflower seeds Olive oil A pinch of salt Lemon juice Orange juice

Preparation:

Wash the herbs thoroughly, drain, then place them in the serving bowl
Add the sliced tomatoes, diced peppers, pomegranate seeds, and sunflower seeds on top
Prepare the dressing separately by mixing a little olive oil with a pinch of salt, lemon juice and orange juice...
Dress the salad just before serving — add the dressing and toss gently

Herb and Sunflower Seed Salad recipe from a friend and cook on the Shou Tabkhin Today website

Amal Khudr

Click Amal's name to visit her page

For Amal's chicken quesadilla recipe click this link: Chicken Quesadilla on Saj Bread

For the avocado guacamole sauce recipe click this link: How to make guacamole sauce

For more delicious salads, see Corn and mayonnaise salad

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Herb Salad with Sunflower Seeds

Prep checklist

Cooking notes