Pasta Nabulsi Salad
Products used in this recipe
Ingredients
Salad
- 3 cucumbers
- 250g cherry tomatoes
- 1 green pepper
- 1/2 red onion
- 200g Feta cheese
- 1/2 cup (80g) olives
How it's made!
- Start by washing the mixed greens thoroughly in a colander or strainer under running water. Drain the excess water and set them aside.
- Cut the capsicum into small cubes of approximately 1cm x 1cm size.
- Cut the cherry tomatoes into halves.
- Cut the paneer into small cubes of approximately 1cm x 1cm size.
- Cut the green olives into small pieces.
- In a mixing bowl, add the mixed greens, capsicum, cherry tomatoes, paneer, and green olives. Toss everything together gently.
- Add the nabulsi cheese to the salad and toss everything again gently.
- Drizzle the lemon mayo dressing on top of the salad and toss everything once again gently.
- Once the salad is well mixed and coated with the dressing, it is ready to serve.
- You can adjust the amount of dressing used based on your preference. If you prefer a lighter dressing, use less, and if you prefer a stronger flavor, use more.
- You can also garnish the salad with some fresh herbs like cilantro or parsley to add some extra flavor and color.
- Enjoy your delicious and healthy paneer salad!
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.