Middle Eastern-Style Cobb Salad
For a summery twist on the classic American cobb salad you'll layer up honey, feta & baharat spiced potatoes along side, pomegranate seeds, lettuce, tomato & a soft egg. For a delicious dressing you'll make a tahini & pomegranate ranch and sprinkle sumac over everything.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Chop your potatoes (skins on) into small cubes
Add the chopped potatoes to a baking paper-lined baking tray with a drizzle of vegetable oil, your baharat and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for an initial 20-25 min or until golden and crisp
Add your egg[s] to a pot of boiled water with a pinch of salt and half your white wine vinegar (you'll use the rest later!)
Tip: This will prevent the egg from cracking!
Bring to the boil over a high heat and once boiling, cook for exactly 8 min for the perfect, mid-boiled egg
Fill a bowl of very cold water and add the cooked egg[s] to the bowl and set aside for later
Meanwhile, cut the top and bottom off your pomegranate, then slice into quarters
Add the pomegranate quarters to a large bowl filled with cold water
Tip: This helps prevent mess and makes separating the pith easier!
Separate the pomegranate seeds from the white pith and discard the pith
Drain the pomegranate seeds in a fine sieve and set half of them aside for later
Place the sieve with the remaining pomegranate seeds over a bowl
Crush the seeds with a fork to release the pomegranate juice
Tip: Lay a piece of cling film over the sieve to prevent mess!
Peel and grate your garlic
Chop your tomato[es] finely
Wash your lettuce, then pat it dry with kitchen paper and shred it finely
Peel the cooled egg[s] and cut into quarters
Combine the pomegranate juice and tahini in a bowl with your mayo and grated garlic (not a big garlic fan? Try using less!)
Add half your honey (you'll use the rest later!) and the remaining white wine vinegar and give it a good mix up – this is your tahini & pomegranate ranch dressing
Once the potatoes are golden and crisp, remove the tray[s] from the oven, crumble your feta over and drizzle with the remaining honey
Return the tray[s] to the oven for a final 5 min or until the feta is slightly melted and golden – these are your feta & honey roast potatoes
To serve, layer the chopped tomato, shredded lettuce, egg quarters and the feta & honey roast potatoes in rows
Sprinkle your ground sumac and the remaining pomegranate seeds over everything – this is your Middle Eastern-style cobb salad
Serve the tahini & pomegranate ranch dressing to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, milk, mustard, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
