This is a blind stab at recreating the show-stopping salad served at Heenat Salma Farm last month during the yoga/Pilates day retreat I went to.
It’s not perfect – by far – and I meant to “fix” the issues the original had (too sweet dressing – needed acid and/or heat), but I’m not sure this hit the mark. It’s been like a month since I’ve tasted the original, and all those ingredients were organic farm fresh – so I did what I could.
This rendition is fantastic. Not the same as the other, but definitely craveable.
gluten-free, vegetarian, vegan
Heenat Salad
2 nectarines, chopped
8 dates, seeded and chopped
200g feta (I used vegan feta from Sheese), cubed
~2c kale, chopped
~4c red lettuce, chopped
~1/4c red onion, sliced into wafer thin moons
~1/2c walnuts, chopped
~1/2c (roughly 20) black olives, chopped
~1/4c cilantro, chopped
Dressing:
3Tbsp date syrup
2tsp cardamom (ground)
3Tbsp lime juice
6Tbsp olive oil
1tsp smoked paprika
Salt & pepper
Whisk dressing ingredients in a large bowl. Add all the salad ingredients (minus the feta) and massage in. Add the feta, generous salt & pepper and toss to combine.
Serves 4
Gastography 