Rays of Sunshine: Salads, Three Ways
Jordanian chef Himi Hunaidi, founder of Toronto-based Levantine restaurant Madame Levant, combines the flavors and techniques of her homeland into three fresh salads.
Author
Himi Hunaidi
Founder of Toronto-based Levantine restaurant Madame Levant, Jordanian chef Himi Hunaidi combines authentic Middle Eastern techniques and flavors with seasonal local produce to give Canadians a taste of her homeland.
Trained in the south of France, she says: “It was my heart that led me to becoming a chef. There was no other option for me.” When she’s not experimenting in her kitchen, she can be found playing with her children, working on DIY home projects or reading Arabic poetry.
My Stories
This Halloumi Salad May Be Meat-Free, But It Doesn’t Skimp on Protein
This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.
This Lentil Kebab Salad is One Seriously Satisfying Plant-Based Meal
This craveable turmeric-tahini sauce means you’ll want to make these plant-based kebabs (yes!) again and again.
Sumac Chicken Salad with Zesty Yogurt Sauce
Bright and tangy sumac stars in this crowd-pleasing salad.
Himi Hunaidi’s Madame Levant Playlist
Listen to a playlist created by Himi Hunaidi, owner of Madame Levant.
A Levantine Grilling Feast
Bring the flavors of the Middle East to your barbecue with these easy recipes including gorgeous mezze, fragrant meat skewers and standout homemade sauces.
Grilled Peaches with Labneh
This appetizer uses Middle Eastern ingredients such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don't fall apart on the grill.
Lamb & Apricot Skewers with Cucumber Mint Yogurt
We pair these skewers with a simple yogurt salad that is common in the Levantine region and is especially cooling on hot summer days.
Halloumi-Stuffed Peppers
These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.
Baba Ghanoush
This version is a traditional baba ghanoush with a twist: We added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a garnish.
Muhammara Salad
This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.
Shish Tawook with Garlic Sauce
Shish tawook is one of the most popular skewers at barbecue gatherings in the Levant.
Lentil Kebab Bowl With Turmeric Tahini Sauce
In this Mediterranean bowl, red lentils and potatoes form the base of these plant-based kebabs. With seasoned rice, crunchy snap peas and a turmeric-tahini sauce, this is a full meal in a bowl.
Sumac Chicken Bowl with Zesty Yogurt Sauce
This bowl uses sumac, a tart citrusy berry that is ground into a powder, to add flavor to the chicken as well as rich color to the yogurt sauce overtop. For a twist, we call for forbidden rice, but you can use any rice variety you have on hand.
Halloumi Bowl with Nutty Tomato Vinaigrette
Halloumi, a semi-firm cheese with a high melting point, makes a great protein-rich addition to this quinoa-based bowl. A quick vinaigrette pulsed in the food processor using sun-dried tomatoes and pine nuts provides rich flavor.
3 Easy Ways to Turn a Can of Chickpeas Into a Meal
This superstar ingredient is a favorite among vegans, vegetarians and meat eaters alike for its affordability, versatility and delicious, nutty flavor.
Chickpea Nuggets with Avonnaise Dip
These vegetarian nuggets substitute chickpeas for chicken.
Hummus Fatteh
Another Middle Eastern classic, this savory bread pudding–style dish features a base of flatbread topped with creamy hummus.
Fattoush Salad with Chickpea Crackers & Pomegranate Honey-Mustard Dressing
A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread for a satiating salad.