Mekleh Salata - Cauliflower Salad (Middle Eastern) - cooking recipe

Ingredients

155 g potatoes, cut into matchstick sized strips
200 g small cauliflower florets
45 g tahini (sesame seed paste)
30 ml olive oil (optional)
45 ml plain yogurt
15 ml lemon juice
15 ml white vinegar
1 pinch ground cumin
salt and pepper
20 g torn arugula leaves
55 g torn lettuce leaves
oil (for deep frying)

Preparation

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
Place salad onto serving plates, and sprinkle with the potato sticks.