Chopped Mashawi Salad with Tahini
The classic salad that turns grilled meats into a feast.
This salad borrows the flavour of a mixed grill without any coals: finely chopped tomatoes, red pepper and parsley pulled together by tomato paste and the tang of pomegranate molasses. A creamy tahini sauce spooned over the top balances the fresh vegetables and turns it from a simple side into something substantial alongside grilled meats.
How to Prepare
1. In a bowl, combine the chopped tomato, peppers, onion, garlic and parsley.
2. Add the tomato paste, pomegranate molasses, salt, black pepper and olive oil, then toss well.
3. For the sauce, whisk the tahini with the yogurt, crushed garlic, lemon juice and salt, adding a little water until smooth and pourable.
4. Spread the salad on a plate and drizzle generously with the tahini sauce just before serving.
5. Serve alongside grilled meats or kebabs.
Made it? Rate this recipe
For extra-tender grilled meat, marinate it for an hour before cooking in diluted yogurt or ayran with your favourite spices.
Ingredient Swaps
If pomegranate molasses is unavailable, use extra lemon juice with a pinch of sugar. | Swap the parsley for fresh coriander for a different note. | For a lighter sauce, increase the ratio of yogurt in the tahini mix.
Common Questions
Can I make this ahead?
Yes, prepare the vegetables and sauce separately and combine just before serving so it stays crisp.
How do I loosen the sauce?
Add cold water a spoonful at a time until it reaches the consistency you want.
Is the chilli necessary?
No, it is optional and can be left out entirely for a mild salad.
What do I serve this with?
It pairs well with grilled meats, chicken and rice dishes.
Can I use ready-made tahini?
Yes, any pure sesame tahini works; adjust the lemon to its bitterness.
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