Winter Fattoush Salad

Cooking Time : 45 minutes

Very Healthy : ✅ | Vegetarian : ✅ | Vegan : ❌

Summary :

If you want to add more middl eastern recipes to your repertoire, Winter Fattoush Salad might be a recipe you should try. This main course has 345 calories, 17g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs $1.23 per serving. 1 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires ground sumac, feta cheese, lacinato kale leaves, and garlic. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 93%, this dish is super. If you like this recipe, take a look at these similar recipes: Winter Fattoush Salad, Fattoush Salad, and Fattoush Salad.

Ingredients

agave nectar

Amount: 1 tsp

feta cheese

Amount: 0.25 g

flat leaf parsley leaves

Amount: 0.5 g

garlic

Amount: 2 cloves

ground sumac

Amount: 0.5 tsps

kosher salt

Amount: 1 tsp

lacinato kale leaves

Amount: 4

lemon juice

Amount: 2 Tbsps

lentils

Amount: 1.5 g

olive oil

Amount: 3 Tbsps

onion

Amount: 1 small

parsley

Amount: 1 Tbsp

persian cucumber

Amount: 1 large

pita breads

Amount: 2 large

radishes

Amount: 1 small bunch

salt and pepper

Amount: 6 servings

savoy cabbage

Amount: 1 small head

za'atar

Amount: 1 Tbsp

Instruction

Step 1 : Toast the pita: Preheat the oven to 350F.

Step 2 : Whisk the oil, zaatar and salt in a small bowl.

Step 3 : Lay the pita bread on a baking sheet and brush both sides with the oil.

Step 1 : Saute the onions and oil in a small skillet until onions soften and begin to brown.

Step 2 : Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.

Step 1 : Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.Compose the salad: Toss the salad ingredients in a large bowl.

Step 2 : Add the lentils and pita crisps.

Step 3 : Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.