Salad boat with fresh herbs, sumac and tahini dressing

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Recipe by Damaris Beems 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 8 little gem leaves

  • 1 1 red onion

  • 1 bouquet 1 fresh mint and 1 bouquet of cilantro

  • 1 1 lemon for its juice

  • 50 ml 50 olive oil

  • 3 table spoon 3 tahin (sesame paste)

  • 0,5 table spoon 0,5 sumac

  • 0,5 table spoon 0,5 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.

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