The Cobb is an all-time classic. Damn easy to make, adaptable and a salad that actually leaves you feeling satisfied. My Middle-Eastern cobb, is a tad healthier than the original and, in my humble opinion, tastier.

  • LEVEL: Easy
  • Prep: 30 Mins
  • Cook: 20
  • SERVES: 1-2
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


200g chickpeas (sprouted or tinned)
olive oil
4 rashers smoked streaky bacon (or pancetta)
1 tsp. zatar
6 baby tomatoes, halved
200g romaine lettuce, sliced
15g flat leaf parsley, chopped
½ medium cucumber, quartered
2 preserved lemons, chopped
2 hard-boiled eggs, peeled and chopped
200g Greek yoghurt
2 tbsp. tahini paste
2 tbsp. lemon juice
1 garlic clove, peeled
2 tbsp. feta, crumbled
pinch sea salt (to taste)
pinch black pepper (to taste)


1. Start with the bacon. Cook in a medium frying pan over a medium heat for 15-20 minutes – stirring occasionally, until crisp. Once cooked, transfer to a paper towel to absorb the excess fat.

2. In a small bowl toss the tomatoes with 1 tbsp. olive oil, parsley and a pinch of sea salt.

3. In another bowl, toss the lettuce with the preserved lemons and 1 tbsp. olive oil.

4. To make the dressing, in a small food processor blend the yoghurt, tahini, lemon juice, garlic and a 2 tbsp. water (or until smooth). Season to taste.

5. To serve, arrange ingredients on a plate’/ platter. Top with feta and drizzle over the dressing.


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  1. Tahini, Al Arz: £5.30 (
  2. Oval Lunch Box, A Slice of Green: £19.00 (
  3. Round Lunch Box, A Slice of Green: £8.00 (
  4. Preserved Lemons, Belazu: £2.85 (
  5. Labneh, Abel & Cole: £3.29 (
  6.  Measuring Spoon Set, Anthropologie: £20 (
  7. Zatar, Tesco: £1.69 (