Couscous, Basil, Cumin and Tomato Salad

In Vine Leaves with Lemon Yoghurt Dip

banner

Preparation info

  • makes

    12

    • Difficulty

      Medium

Appears in

Salads: The new main course

Salads

By Peter Gordon

Published 2005

  • About

Based on traditional dolmades (Turkish and Greek stuffed vine leaves, with either a vegetarian or minced lamb stuffing), this recipe is a simple-to-make snack that is delicious served as a cocktail canapé. It’s important that you use the best-quality vine leaves as they can sometimes be quite salty or taste too strongly of vinegar. Use the smaller ones for this dish; or, if you have to use large ones, first cut out their tough veins before rolling them up.

Ingredients

Method