SERVES 4 (as part of a meal)
1 tbsp za’atar (shop-bought) or to taste
1 tbsp slivered almonds, lightly toasted
2 big handfuls rocket
4 plums, stones removed and flesh sliced roughly
1 tsp honey
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1. Combine za’atar and toasted almonds. Place rocket and plums in a serving bowl. Whisk honey and lemon juice together in a small bowl.
2. Continue to whisk while you slowly drizzle olive oil in a steady stream to form a lovely emulsified dressing. Season to taste with fine sea salt and freshly ground black pepper.
3. Dress rocket and plums with just enough dressing to coat, sprinkle with almond za’atar and serve immediately.
Recipe from A Year in My Real Food Kitchen, by Emma Galloway. Published by HarperCollins New Zealand, $45.