The key to making a good salad is to make it mostly bread. Just kidding. But you do need to re- think what a salad can be. Most peoples idea of a salad is just chopped raw greens in a bowl with some type of dressintoward my face
It can be SO much more!
I love it because it has all the textures and flavors that you’d want in a salad.
Here’s how you make it:
Ingredients
Beet & Walnut Dip (Great to make ahead!)
* 50g walnuts
* 250g cooked beets
* 1 tbsp extra virgin olive oil
* 1 tbsp white or red wine vinegar
* Salt & pepper, to taste
* 4 whole wheat pita breads
60g roasted cashews
* 2 cans cooked chickpeas, drained
* 1 tbsp cumin powder
* 1 tbsp paprika powder
* 2 tbsp Greek or Turkish yogurt
* Pickled red onions
*Fresh herbs (mint or dill)
Olive oil
Chili flakes & sumac (optional)
Method
1. Prepare the Beet & Walnut Dip
* Preheat the oven to 200°C (390°F).
* Toast the walnuts on a baking tray for 10 minutes until golden.
* Blend walnuts, cooked beets, olive oil, vinegar, salt, and pepper until smooth. Adjust seasoning as needed. Set aside.
2. Prepare the Pita & Chickpeas
* Tear pita bread into bite-sized pieces and toast in the oven for 10-15 minutes until crunchy.
* In a bowl, toss the drained chickpeas with olive oil, salt, cumin, and paprika.
* Spread onto a baking tray and roast for 10 minutes.
3. Prepare the Yogurt
* Mix yogurt with a little water until it reaches a pourable consistency.
4. Assemble the Fatteh
* In a serving bowl, layer the crunchy pita.
* Top with roasted chickpeas, yogurt sauce, cashews, fresh herbs, pickled red onions, and beet dip.
* Finish with a sprinkle of chili flakes and sumac (optional).
#vegetarian #fatteh
#salad
#healthyeating
#walnut
#spaghetti #spring
@FastGoodCuisine @BestEverFoodReviewShow @popcorn @PeopleVsFood @ettispaghettiYT