From Berty of Hummus Among Us: “There are many versions of this salad back in Israel. This specific one I created in NYC when I was the executive chef of Isabella’s. I wanted to feature strong and pungent Israeli ‘street food’ flavors using amba, tahini, and lots of herbs with the smokiness of charred tomatoes.”
- 1 head cauliflower, broken into large florets
- 1 red bell pepper
- 1 red onion
- 3 roma tomatoes
- 10 leaves of each (mint, parsley, cilantro)
- 2 scallions
- 3-4 sprigs fresh dill
- 2 oz white vinegar
- 2 oz extra virgin olive oil
- 2 oz amba (fermented mango sauce)
- 1 lemon, juiced
- oil for frying
- 1 cup prepared tahini sauce
- black sesame seeds for garnish
- Mix olive oil, amba, lemon juice, and vinegar in a bowl.
- Cut tomatoes in half lengthwise, drizzle with some olive oil, salt and pepper.
- Grill tomatoes until you get nice grill marks on both sides.
- Once tomatoes are ready, put them in the bowl mentioned above. The tomatoes will sweat their juices into the amba/lemon/vinegar mix and that will be your dressing for the salad.
- Heat up some oil in a frying pan to 350 degrees F and fry the cauliflower florets until golden brown.
- Once ready, transfer them to the same bowl with the tomatoes and amba. Mix it so all the cauliflower gets coated with the juices. Add all picked herbs and sliced red onions and peppers and toss together. Season with salt and pepper.
- Make a puddle of tahini on the bottom of a flat plate. Mound the salad on top and sprinkle with black sesame seeds.