Salad boat with fresh herbs, sumac and tahini dressing

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Middle East




Cooking time


Total time



Fresh herbs that are the salad itself. It’s so delicious, so full of flavour. And so is this salad. The flat parsley, the mint are beautifully complementary. The leaves of the little gem act as a boat. The sumac finishes it off. And you will always use the tahini dressing for your salads from now on.


  • 8 little gem leaves

  • 1 red onion

  • 1 bouquet fresh mint and 1 bouquet of cilantro

  • 1 lemon for its juice

  • 50 ml olive oil

  • 3 table spoon tahin (sesame paste)

  • 0,5 table spoon sumac

  • 0,5 table spoon black sesame seeds

  • salt and pepper

Cooking time

  • Wash the little gem leaves and dry them well.
    Finely chop the mint leaves and flat-leaf parsley.
    Chop the red onion into fine cubes as well. Mix it with the parsley and mint.
  • Mix the olive oil, lemon juice, tahina and almost all of the sumac (reserve some for garnish) together and stir well. If it is too thick for your liking, add some lemon juice and/or some olive oil. Bring it to taste with salt and pepper.
  • Place two little gem leaves on each plate. Spoon the ‘salad’ into each leaf. Pour over with the dressing. And finish by sprinkling some sumac and black sesame seeds on top.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment