Erin develops a wonderful way to cook and serve maftoul or moghrabieh in this simple salad. She toasts the maftoul in oil (I used EVOO) and then cooks it in a precise amount of water. Then cools it on a baking sheet. She developed a variety of salads, but this one has spinach, basil, tomatoes, olives, and ricotta salata (I used feta). A lovely dish!
by Jonnyrashid