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PEPPER  AND BEETROOT  SALAD
INGREDIENTS:
100 gm Bean Sprouts
1 Yellow Capsicum
1 medium-sized Beetroot
Salt to taste
3 tsp Olive Oil
Bell Peppers
1 Green Capsicum
For dressing:
1 tsp Fresh Pepper (ground)
1 tbsp Vinegar
2 tbsp Salad Oil
1/2 tsp Thyme
5 Basil Leaves (chopped]
1 tsp Lemon Juice

SALATAH ARABIYEH SALAD
(Arabian Salad)
INGREDIENTS:
For Salad:
2 Onion (finely sliced)
4 Tomatoes (cut into thin wedges)
1 Green Pepper (sliced)
2 tbsp Parsley (chopped)
1/2 tsp Coriander Powder
4 Radishes (thinly sliced)
1 Clove of Garlic (finely chopped)
Salt and Pepper to taste
1 tsp dry Mint

For dressing:
3 tbsp Olive oil
juice of 1 Lemon

MICHOTETA
(Arabian Salad)
INGREDIENTS:
2 tbsp Olive oil
1medium sized Cucumber (peeled and diced)
250 gm Cottage Cheese
juice of 1 Lemon
1 Onion (finely chopped)
1tsp Cumin seeds
Salt and Pepper to taste
For Garnishing: a pinch of Paprika

METHOD
Place cheese in a salad bowl.
Add a tablespoonful of water and crumble with a fork.
Slowly add lemon juice and olive oil. Add cucumber, onion, cumin and mix well.
Season to taste with salt and pepper.
Garnish with paprika.