Muhammara Dressing and Crunchy Salad

Easy Summer Lunch

Words and recipes Sophie Hansen from Local is Lovely .

Photography Clancy Job .

The Muhammara Dressing is a recipe from the #17 Summer Graziher issue , from the “Easy Summer Lunch” feature.

On the menu:

  • Toasts with Adobe Butter and Quick Pickled Cucumber
  • Warm Lamb with Pistachio Crumb and Whipped  Feta
  • Muhammara Dressing with Crunchy Salad
  • Sponge With Rose Syrup and Strawberries (Graziher 5th Birthday Cake)

Find the above recipes in the #17 Summer issue .

Muhammara Dressing and Crunchy Salad

This is basically just my favourite, Muhammara dip loosened up with a little extra olive oil and turned into a dressing. The dip would also be beautiful with the lamb shoulder instead of or as well as the feta!

  • 1 x 250g jar roasted red capsicums
  • 1/2 cup walnuts, lightly toasted
  • 1 garlic clove
  • 1/2 cup breadcrumbs
  • 1 tbsp pomegranate molasses
  • Juice of one lemon 
  • 3 tbsp olive oil

Drain the red capsicums and place in the bowl of a food processor, add remaining ingredients and pulse until you have a rough paste consistency. Check the taste, adjust so it’s to your liking and either serve or keep in the fridge.

For the dressing, place a couple of tablespoons of the dip in a jar and add about 3 tbsp olive oil and a little extra lemon juice. Shake to combine well, add a little water if you think it needs thinning out even more then toss with crunchy cos or iceberg lettuce.