Products:
- 120 ml water
- 1 teaspoon corn flour
- 5 tablespoons lemon juice
- 2 cloves garlic, pressed
- 2 teaspoons schmack
- S alt to taste
- Pepper to taste
- 1 lettuce, torn into pieces
- 1 cucumber, sliced
- 2 large tomatoes, chopped
- 4 spring onions, chopped
- 4 tablespoons fresh parsley, chopped
- 4 tablespoons fresh mint, chopped
- 1 green pepper, chopped
- 50 g purslane, chopped
- 75 g arugula
- 4 Arabic breads, toasted and cut into pieces
Preparation:
Combine the water with the cornmeal in a small skillet over medium to high heat. Stir until well dissolved. Remove from the heat and add the lemon juice, garlic, s alt and pepper. Allow to cool, then refrigerate until sauce is completely chilled.
In a large salad bowl, mix all the products previously cut and prepared. Drizzle with the dressing. Serve.
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