Spiced shankleesh & bulgar salad with roast tomatoes

Shankleesh is a Lebanese cheese – it’s like a hard ball of labneh that’s been seasoned with oregano, paprika and other herbs and spices. I guess a good marinated feta might come close. I think this salad would be great with torn roast chicken. Either way, it’s a fantastic summer salad.

You’ll need:

• One ball of spiced shankleesh (I buy the hot one – these are  around 100g)
• a few big handfuls of rocket
• sliced red onion (thinly sliced)
• 1 cup of bulgar wheat
• 1 cup of couscous
• 6 tomatoes (very ripe)
• clove of garlic
• big handful of herbs (I used parsley, basil and a lot of mint)
• salt and pepper

Dressing

• half a preserved lemon (rinsed and finely chopped)
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tsp harissa
• 1 tbsp balsamic vinegar
• 2 tsp sugar

To cook

Soak the bulgar and couscous in boiling water (one part bulgar to two parts water, couscous is 1:1).

Halve the tomatoes and sprinkle with salt and pepper, olive oil and a crushed clove of garlic. Put in the over on a low heat for 20-30 minutes until lightly roasted.

Mix the dressing ingredients together in a bowl.

In a large bowl add the herbs, torn shankleesh, couscous and bulgar, tomatoes, rocket and onion. Mix together then add the dressing. Mix the dressing through and adjust any seasoning.

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