vegetarianmiddle easternside dishlunchmain coursesaladmain dishdinner

Winter Fattoush Salad

Name: Winter Fattoush Salad
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 teaspoon agave nectar; 1/4 cup feta cheese (optional); ½ cup flat leaf parsley leaves (or a mix of parsley and mint); 2 cloves garlic, minced; ½ teaspoon ground sumac; 1 teaspoon kosher salt; 4 fresh Lacinato kale leaves; 2 tablespoons lemon juice; 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain); 3 tablespoons olive oil; 1 small onion, coarsely chopped; 1 tablespoon minced parsley; 1 large organic English or Persian cucumber with skin (about 1 cup shredded); 2 large pita breads; 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded); Salt and freshly ground black pepper to taste; 1 small head savoy cabbage (about 2 heaping cups, shredded); 1 tablespoon za'atar

By Foodista45 min6 servings

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 yo

Instructions

1
Toast the pita: Preheat the oven to 350F.
2
Whisk the oil, zaatar and salt in a small bowl.
3
Lay the pita bread on a baking sheet and brush both sides with the oil.

Recipe from foodista.com

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Ingredients (18)

•1 teaspoon agave nectar
•1/4 cup feta cheese (optional)
•½ cup flat leaf parsley leaves (or a mix of parsley and mint)
•2 cloves garlic, minced
•½ teaspoon ground sumac
•1 teaspoon kosher salt
•4 fresh Lacinato kale leaves
•2 tablespoons lemon juice
•1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain)
•3 tablespoons olive oil
•1 small onion, coarsely chopped
•1 tablespoon minced parsley
•1 large organic English or Persian cucumber with skin (about 1 cup shredded)
•2 large pita breads
•1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded)
•Salt and freshly ground black pepper to taste
•1 small head savoy cabbage (about 2 heaping cups, shredded)
•1 tablespoon za'atar