Fattoush salad

Next level

60

minutes

For

servings

To the cook

This goes in

  • 2 pieces pita bread
  • 1 tin of chickpeas, drained and rinsed
  • 6 shallots, quartered
  • 6 cherry tomatoes, roasted under the grill and peeled
  • 1 teaspoon oregano
  • 600 ml vegetable stock
  • Juice of one lemon
  • 4 tablespoons olive oil
  • 20 g almonds, cut into flakes
  • 20 g pine nuts
  • 150 g yoghurt

Marinade

Ingredients

  • 350 g planted.chicken (you can also use 350 g Güggeli instead of a homemade marinade and skip this step)
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • Salt & pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon chili flakes
  • 1⁄2 teaspoon ground turmeric
  • Coriander sauce
  • 1 clove garlic
  • 1⁄2 cup of coriander
  • 60 ml olive oil

Ingredients

Preparation

  1. Combine the ingredients for the marinade in a dish with the planted.chicken and marinate for 1 hour.
  2. For the coriander sauce, combine garlic, coriander and oil in a mixer and puree until the mixture has a smooth consistency.
  3. Preheat oven to 200°C. Tear the pita bread into pieces and toast in the oven until golden brown and crispy (4-6 minutes).
  4. Lower the temperature to 180°C. Add shallots and 1 tablespoon olive oil to a small vessel and cook slowly until soft (25 minutes).
  5. Heat 1 tablespoon oil in a small pan and toast almond flakes and pine nuts.
  6. Heat 2 tablespoons oil in a large pan and sauté planted.chicken until golden brown (about 5 minutes).
  7. Add onions, chickpeas, vegetable stock, lemon juice and oregano and cook until the liquid is almost completely reduced.
  8. Divide the mixture into bowls. Serve with pita bread, roasted nuts, yoghurt and coriander sauce.

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