Wildly good wild thyme, quinoa and goat cheese salad

I am all about finding ingredients that can turn a normal salad, soup, stew or other dish into something phenomenal. Luckily, I have a growing list of these since living in Dubai, because we have access to a world of flavors, from orange blossom water and saffron to some of the most fragrant herbs out there. Wild thyme – otherwise known here as hyssop or fresh zaatar – is right up there in my secret foodie arsenal.  It tastes like thyme but it also unleashes this robust oregano flavor that is just incredible.

Although we mostly see it in its dry form, mixed with other herbs and seeds to make the famous zaatar spice mix that is sprinkled on flatbreads, hummus and thick yogurt, it is also used fresh to make tasty salads for lunch or as a side to grilled meat, poultry or fish. I like to toss it with a few other greens and find that it goes really well with fresh goat cheese – add some pomegranate for sweetness, a handful of quinoa and cumin-scented chickpeas for a bit of substance and you’ve got an exquisite meal.

Ingredients

• 1/2 can chickpeas, rinsed and drained
• 3 tbsp cumin powder
• A bunch of wild thyme, leaves only, washed and dried (around 2 cups)
• 4 cups mesclun, rocca or other salad greens
• 1/2 cup pomegranate seeds
• 1 cup quinoa, cooked and cooled (or leftover)
• 1/4 cup pine nuts or raw sunflower seeds
• 3/4 cup fresh goat cheese
• 1/4 cup dried zaatar spice mix (optional but really amazing)
• 1/2 cup olive oil
• 2 tbsp balsamic vinegar
• salt and pepper to taste

Instructions

1. Put the chickpeas in a small bowl and sprinkle them with the cumin powder, mixing gently until they are all coated. Set aside.
2. Put the dry zaatar mix in a ramekin or other small container. Using your fingers, form small balls (about 1cm) with the goat cheese and roll them lightly into the zaatar mix. Set aside.
3. Whisk the olive oil and balsamic vinegar to make the dressing. Add salt and pepper to taste. Set aside.
4. In a large salad bowl, place the wild thyme, mesclun, pomegranate, quinoa and chickpeas. Toss lightly with the salad dressing.
5. Top with goat cheese balls and the seeds before serving.