Day 4: Middle East Feast Talks

The Middle East Feast Talks were held in the home of The Food Duo on Thursday, May 26, 2011. The object of the meeting was to bring peace between food and stomachs across the dining table. The agenda was as follow:

  • Introduction of Ingredients
  • Gathering of the Salad Assembly
  • Discussion of Meal Formation of Middle Eastern Flavors
  • Ceremonial Accordance between Fork and Mouth
  • Dinner
The outcome of the talks was a delicious Falafel Salad with Cucumber-Dill Dressing for Day 4 of The Food Duo’s 7-Day Salad Challenge. 

Falafel Salad with Yogurt-Dill Dressing

Source: Secretary-General Artichoke
Serves 1, if greedy and up to 6, if sharing

  • 8-10 fried or baked falafel balls, halved 
  • 1 large head of romaine lettuce, chopped
  • 2 medium tomatoes,  seeded and chopped 
  • 1 small red onion, sliced thin
  • 1/4 c. Kalamata olives
  • ½ can of chick peas, drained and rinsed
  • 1/4 c. fresh cilantro, chopped
  • 1 c. hummus
  • 1 c. Cucumber-Dill Dressing (recipe to follow)


  1. Prepare falafel balls, as you wish (fried or baked, according to your favorite recipe). When fully cooked, set aside to cool. Then cut each falafel in half
  2. In a large bowl, toss lettuce, tomatoes, onion, olives, chickpeas and cilantro
  3. Pour hummus over the top of salad and top with falafel halves
  4. Serve salad in bowls or plates and spoon dressing on top

Cucumber-Dill Dressing
Source: Secretary-General Artichoke’s Mixing Technique
Makes approximately 2 cups


  • 6 oz. plain soy yogurt
  • 1 Tbsp.Vegenaise
  • 2 Tbsp fresh dill, chopped or 1 tsp. dried dill weed
  • 1 cucumber, halved, peeled and seeded
  • Salt and pepper to taste


  1. In a food processor, blend until well combined and smooth 
  2. Serve as a dressing or dip

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