Fattoush salad

Next level

60

minutes

For

servings

Recipe by:

Main ingredients

  • 2 pieces pita bread
  • 1 tin of chickpeas, drained and rinsed
  • 6 shallots, quartered
  • 6 cherry tomatoes, roasted under the grill and peeled
  • 1 tsp oregano
  • 600 ml vegetable stock
  • Juice of one lemon
  • 4 tbsps 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 planted.chicken Lemon & Herb instead of a homemade marinade and skip this step)
  • 2 tbsps olive oil
  • Juice of half a lemon
  • Salt & pepper
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp chili flakes
  • 1⁄2 tsp 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 tbsp olive oil to a small vessel and cook slowly until soft (25 minutes).
  5. Heat 1 tbsp oil in a small pan and toast almond flakes and pine nuts.
  6. Heat 2 tbsps 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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