Ethiopian salata dakwa
- Saba Alemayoh
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Serves 2
Easy
Prep: 10 mins
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This Ethiopian dish is great to complement spicy dishes, due to the creamy nature of the peanut butter. You can also add hard-boiled eggs and have it as a salad in its own right
Gluten free
Vegan
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This salata dakwa recipe from Saba Alemayoh’s book Tekebash & Saba: Recipes from the Horn of Africa (£22, Murdoch Books).
This is a recipe that Saba shared as part of her guide to Ethiopian cuisine. Check it out to learn about the rich flavours of East Africa, including recipes for dilik (chilli paste) and dorho sebhi.
Ingredients
Nutrition
-
2 tomatoes
diced into 1cm cubes
-
1 cucumber
peeled or skin left on, diced into 1cm cubes
-
200g mixed leaf salad
finely shredded
-
½ green chilli
deseeded and finely chopped
Dressing
- juice of 1 lemon
- 1½ tbsp smooth peanut butter
- 1 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal178
- fat12.6g
- saturates2.3g
- carbs7.5g
- sugars6.8g
- fibre4.3g
- protein6.3g
- salt0.1g
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Method
-
step 1
Mix all the dressing ingredients in a bowl with 2 tbsp of water until it has a mayonnaise-like consistency. Season with salt.
-
step 2
Combine the salad ingredients, add the dressing and mix well to serve.
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Authors
Saba Alemayoh
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