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!
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Serves 2
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30 minutes
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2 pans
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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
- 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
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