Sophia’s Israeli Salad

My good friend Sophia first gave me this recipe.  She’s a great food related resource and I always tell her what we’re having for dinner!  The boy loves his salad and the Israeli kind gets a regular run at our place.  You can mix it up anyway you like – add fennel, spring onions, radishes – anything crunchy will work well as long as it’s finely diced.  You could also add mint, chives or even some sumac.  As is, it’s a great side for just about anything – chicken, fish or grilled meat (see Israeli Cutlets), or you can beef it up with chickpeas and feta or even toasted pita breads to make a meal of it.  If you use salted nuts, there’s no need to add any extra salt.

You’ll need

tomatoes, finely diced

cucumbers, finely diced

spanish onion, finely diced

1 x bunch parsley, finely chopped

2 x bunches coriander, finely chopped

a handful of sultanas

a handful of salted cashews

juice of half a lemon

plenty of black pepper