Mekleh Salata - Cauliflower Salad (Middle Eastern)

• 155 g potatoes, cut into matchstick sized strips
• 200 g small cauliflower florets
• 45 g tahini (sesame seed paste)
• 30 ml olive oil (optional)
• 45 ml plain yogurt
• 15 ml lemon juice
• 15 ml white vinegar
• 1 pinch ground cumin
• salt and pepper
• 20 g torn arugula leaves
• 55 g torn lettuce leaves
• oil (for deep frying)

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
3. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
4. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
5. Place salad onto serving plates, and sprinkle with the potato sticks.

potatoes, cauliflower, tahini, olive oil, yogurt, lemon juice, white vinegar, ground cumin, salt, arugula, torn lettuce leaves, oil

Taken from www.food.com/recipe/mekleh-salata-cauliflower-salad-middle-eastern-324443 (may not work)