We, Israelis, like to eat breakfast anytime during the day, especially for dinner. Partly because it’s light and partly because it’s a colorful and exciting meal. Typical Israeli breakfast includes eggs (shakshuka is one style), different types of cheeses, bread, tahini sauce and this salad.
Lately I’ve been making a big bowl of it for lunch for Alex and myself. It is usually made with onion too but I decided to skip it because the strong onion-flavor it leaves in the mouth makes me crave something sweet to help wash away the taste. Also without the onion you can make it in the morning and take it to work for lunch. It takes about 10 minutes to prepare.
If you don’t have tahini butter put extra olive oil. If you don’t have Middle Eastern tahini butter (which is more liquidy ), only a thick tahini butter, mix it with 2 tablespoons water.
- Handful sunflower seeds
- 4-6 large tomatoes
- 4-6 Persian cucumbers
- 6 - 10 leaves of mustard greens or any other greens such as arugula or spinach
- Handful parsley
- Half medium lemon
- 2 tablespoons tahini butter (Middle Eastern brands are better because they're more liquidy)
- Olive oil
- Sea Salt
- White or black ground pepper
- Toast the sunflower seeds in a skillet over low heat for 3 - 5 minutes.
- Chop roughly the tomatoes, cucumbers and leaves and put in a large bowl.
- Squeeze the lemon straight in the bowl and drizzle the tahini butter and olive oil (count to 3) over the salad.
- Sprinkle the salt, pepper and sunflower seeds, and toss.
- Taste, correct seasoning and serve.