Mekleh Salata - Cauliflower Salad (Middle Eastern)

Ingredients

• 155 g potatoes, cut into matchstick sized strips
• 200 g small cauliflower florets
• 45 g tahini (sesame seed paste)
• 30 ml olive oil (optional)
• 45 ml plain yogurt
• 15 ml lemon juice
• 15 ml white vinegar
• 1 pinch ground cumin
• salt and pepper
• 20 g torn arugula leaves
• 55 g torn lettuce leaves
• oil (for deep frying)

Directions

1. 1

   Heat oil in deep-fryer to 375 degrees F (190 degrees C).

2. 2

   Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.

3. 3

   Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.

4. 4

   Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.

5. 5

   Place salad onto serving plates, and sprinkle with the potato sticks.