Fattoush Lentil Salad with Zataar Spiced Pita chips, Feta Cheese and Blood Orange Dressing

Here we have a vibrant, middle eastern salad with a few extra special touches to liven up the plate. The pita chips are a delicious addition, you’ll be wondering why you hadn’t thought of them yourself!

Serves 2
30 minutes
2 pans
Beginner

Suitable for dairy-free, vegans and vegetarians

Ingredients

250g Merchant Gourmet Tomatoey French Puy & Green Lentils
2 small pitta breads, cut into bite size pieces
4 tbsp oil
1 tsp zataar powder
100g cherry tomatoes, halved
1/f a small cucumber, cut in half and diced
1 sweet yellow pepper, diced
1 head of romaine heart, washed and roughly chopped
5 sprigs of dill, leaves picked
2 sprigs of fresh mint leaves
1/4 red onion, thinly sliced
60g plant-based feta cheese
1/2 teaspoon of sumac
salt and pepper

Dressing

1 garlic clove, minced/pressed
2 blood oranges, 1 juiced and 1 segmented
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
salt and pepper

Instructions

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Preheat oven to 200 c or 180 fan-assisted
Toss pitta bread with oil and seasonings and put in the oven for 10 minutes
Toss all the salad ingredients and croutons, except for lentils, feta and sumac, with half the dressing
Warm the lentils or serve cold and sprinkle over salad, top with feta, sumac and remaining dressing