Salatit el bayd tarablousia

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This Libyan salad is based on a recipe by the late Arto der Haroutunian, a multi-talented Syrian-born Armenian. The original recipe can be found in his book North African Cookery (ISBN 9781906502348)

Ingredients

• 1 large iceberg or Webb's lettuce, shredded
• 4 large tomatoes, thinly sliced
• 4 hard-boiled eggs, sliced
• 75 ml garlic mayonnaise
• 1 teaspoon paprika (mild or hot, as you wish)
• Pinch ground cumin
• Parsley, finely chopped, to taste
• 60 g sultanas
• A handful of black olives

Method

1. Place the shredded lettuce in a serving dish or in 4 small bowls.
2. Arrange the slices of egg and tomato on top of the lettuce.
3. Mix the mayonnaise with the remaining ingredients (excluding the olives) and dot on top of the salad.
4. Garnish with the olives.

Variations

More Spanish, than Libyan, use smoked paprika. Substitute coriander leaves for the parsley and use ordinary mayonnaise if preferred.