I prefer to use fresh Lebanese green thyme, it has long leaves, bigger than the lemon thyme that is commonly known in England. However, Lebanese thyme is only found in Lebanese stores during spring and summer. This is why I tried it with lemon thyme and it worked. Thyme salad makes an ideal appetiser, regardless of your eating habits, and guess what! It is very easy to make.
- 1 bunch weighing 25 g / 1oz of lemon thyme, leaves picked washed and dried on a kitchen paper
- 1 or 2 spring onions finely chopped
- 1 tsp lemon juice
- 3 tbsp extra virgin olive oil
- Seasoning: salt to taste
- ½ tsp sumac (optional)
1 Put thyme leaves and the chopped onions in a small salad bowl. Whisk lemon juice and olive oil, then toss into the thyme mixture. Season, taste and adjust if necessary.
2 Serve with Arabic bread or if you want to add a twist, thinly slice some Ciabatta bread, smear each piece with 1 generous tsp of the salad and enjoy with a well chilled drink.