Fattoush Salad
Serves 6
Salads & Sides
Vegetarian
Crowd Pleasers
This hearty salad is great with lamb, chicken, salmon or beef ... a real crowd pleaser!
Prep time - 20 minutes
Cook time - 30 minutes
Ingredients
- 1 x 400g tin chickpeas
- 6 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 teaspoons paprika
- ½ head cauliflower, cut into florets
- 1 continental cucumber, diced
- 200g cherry tomatoes, quartered
- 1 cup mint, coursely chopped
- 1 cup parsley, coarsely chopped
- ½ red onion, diced
- Juice of 1 lemon
- ½ cup walnuts *, roughly chopped
- 1 large pomegranate
- 1½ cups Greek yoghurt
- 1½ cups ready made hummus
- 2 slices lebanese flatbread, split to make 4 halves & roughly torn
Cooking Steps
1
Preheat the oven to 180°C/360°F. Lightly grease your oven tray. Layer roughly torn flatbread pieces on a flat tray (you will need 2 trays or repeat the process).
Season with salt and bake for about 8 minutes, keep an eye on them.
2
Next, place cauliflower florets on a second large, flat baking tray that has been lightly greased with 1 tablespoon olive oil. Season cauliflower florets with salt and half of the paprika, roast in oven for 25 to 30 minutes.
3
Heat 1 tablespoon olive oil in a large frying pan over a high heat. Add the drained chickpeas, turmeric and remaining paprika. Cook chickpeas, tossing regularly. Season with a little extra salt.
4
In a large mixing bowl, combine; mint, parsley, cucumber, onion, roasted cauliflower, cherry tomatoes, walnuts and half the pomegranate seeds. Drizzle with juice of ½ of the lemon.
5
To make the yoghurt dressing (to drizzle on top)
In another bowl, combine yoghurt, juice of the other ½ of the lemon, tahini paste and 2 tablespoons of the olive oil, mix to combine.
Tip: I used a stick blender to get a nice smooth texture.
6
To make Hummus dressing (for the base)
Combine final 2 tablespoons of olive oil with hummus.
7
To assemble your salad
Spoon over the base of a large serving platter.
Spoon over the salad mix.
Drizzle salad with yoghurt dressing. Sprinkle with remaining pomegranate seeds.
Serve with crisp flatbread pieces.
*I always buy Californian walnuts. They are not bitter and are readily available in supermarkets.