Vegetarian Fattoush Salad2015-09-22
- Servings : 2
- Prep Time : 20m
- Cook Time : 8m
- Ready In : 20m
This recipe is a slightly healthier and higher protein version of a Fattoush salad, which traditionally is a Levantine bread salad made from toasted pieces of pitta bread served with mixed greens and other vegetables, such as radishes and tomatoes.
I had the pleasure of making this recipe when I was down in London filming with Quorn and it really is so delicious! This Quorn based Fattoush Salad is ideal for a Tupperware lunch or for a picnic in the park (weather permitting!).
Do let me know if you try it and what you think!
- 140g Quorn Meat Free Roast Sliced Chicken
- 1 large pitta bread, torn into small pieces
- 200g frozen broad beans, defrosted & skins removed
- 100g red cabbage, shredded
- 1/2 cucumber
- 12 cherry tomatoes, halved
- 80g watercress
- 90g feta cheese, crumbled
- 1/2 tsp cumin seeds, roasted in frying pan
- 1 small handful mint leaves, chopped
- 1 tbsp extra virgin olive oil
- 1/4 tsp paprika
- salt & pepper to taste
Preheat your oven to 190°C and place the broken up pitta bread on an oven tray and bake for 8 minutes until crisp. Remove from the oven and cool.
In a large bowl, mix together the Quorn Meat Free Roast Sliced Chicken Fillets, broad beans, red cabbage, cucumber and cherry tomatoes.
To make the dressing heat a small frying pan over a moderate heat and dry fry the cumin seeds for about 30 seconds then crush them in a pestle and mortar. Place the crushed cumin seeds and the remaining dressing ingredients into a small clean jar with a lid and shake for about 30 seconds until the dressing is combined. Season with salt and black pepper to taste. Drizzle the dressing over the prepared salad and toss gently.
To serve arrange the watercress on a plate, pile the dressed salad on top then sprinkle over the crumbled feta and pitta bread croutons.. and enjoy!
Average Member Rating
(5 / 5)
4 people rated this recipe
This information is per serving.