Haydari salad - Layered Haydari
Recipe for a creamy haydari dip topped with a crisp, lightly spiced chickpea salad.
Servings 6 people
Ingredients
Haydari dip
- 1/2 l Turkish yogurt (or Greek yogurt, ideally 10% fat)
- 100 g feta
- 4 cloves garlic, - use just 2-3 if you don't want it too strong
- 1 handful dill, finely chopped
- 1 handful flat-leaf parsley, finely chopped
- Salt and freshly ground pepper
Chickpea salad
- 1/2 tin chickpeas, rinsed and drained
- 1 sweet pepper, cut into small dice
- 1/2 cucumber, cut into chunky dice
- 14 cherry tomatoes, cut into smaller pieces
- 2 spring onions, finely sliced – use only the green part
- 1/2 small red onion, finely chopped
- 2 handfuls flat-leaf parsley, finely chopped
- 1 handful pine nuts, ideally toasted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 pinches ground cumin
- Salt and freshly ground pepper
To serve
- Bread, pitta bread or similar, to serve
- A little olive oil to drizzle over the top
Instructions
Haydari
- Crush or finely grate the garlic and mix it with the yogurt and the finely chopped herbs.
- Crumble the feta into the mixture and season with pepper, then let it stand while you make the salad. Afterwards, taste to see whether it needs salt, - usually it doesn't, as the feta brings the saltiness.
Chickpea salad
- Combine all the chopped vegetables in a bowl, – the drained chickpeas, tomatoes, cucumber, parsley, sweet pepper, red onion and the green tops of the spring onions.
- Pour over the olive oil, lemon juice and cumin, toss everything together well and season the salad with salt and freshly ground pepper.
Assembly
- Spread your haydari dip in a thick layer on a plate, chopping board or similar.
- Top with the crisp chickpea salad and toasted pine nuts, - and drizzle with a little olive oil.
- Serve with pan-fried flatbreads, pitta bread or similar.