Pie salad is one of the most
delicious side dishes. It is based on a variety of vegetables and then collected in a single dish, adding some flavors and ingredients that make it a special dish
Ingredients
- Eggplant: 1 piece (large size / peeled and cubed)
- potatoes: 2 pieces (large / peeled and cut cubes)
- green peppers: 1 slice (sliced)
- Squash: 2 tablets (peeled, cut into cubes)
- lettuce: cup (section)
- chickpeas: cup (boiled)
- cumin: teaspoon
- Parsley: 1/4 cup (finely chopped)
- Bread: loaf (large size)
- Lemon juice: 4 tbsp
- Vegetable oil: 2 cups (for frying)
- Salt: as desired
- Tahini: cup
- potatoes: 2 pieces (large / peeled and cut cubes)
- green peppers: 1 slice (sliced)
- Squash: 2 tablets (peeled, cut into cubes)
- lettuce: cup (section)
- chickpeas: cup (boiled)
- cumin: teaspoon
- Parsley: 1/4 cup (finely chopped)
- Bread: loaf (large size)
- Lemon juice: 4 tbsp
- Vegetable oil: 2 cups (for frying)
- Salt: as desired
- Tahini: cup
method
1. Sprinkle the vegetable oil in a deep skillet and place on high heat for a few minutes until the oil is well heated.
2. Take the potatoes, and then each of the bread, zucchini and eggplant respectively, and each time we take out some kind of vegetable oil and put it on drying paper to get rid of excess oil.
3. Add eggplant, bread, zucchini, potatoes, chickpeas, lemon juice, lettuce, parsley, sweet green peppers, cumin, salt and stir them together with a tablespoon.
4. Pour the tahini sauce over the bowl containing the pans.
5. Put the salad in a serving dish, sprinkle the dish with lemon slices, and parsley sticks.