Grilled Fattoush
Grilled Fattoush might be just the middl eastern recipe you are searching for. One portion of
Winter Fattoush Salad
Details
- Serving Size: 6
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- Middle Eastern
- side dish
- lunch
- main course
- salad
- main dish
- dinner
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
Instructions
Toast the pita: Preheat the oven to 350F.
Whisk the oil, zaatar and salt in a small bowl.
Lay the pita bread on a baking sheet and brush both sides with the oil.
Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.Make the lentils
Saute the onions and oil in a small skillet until onions soften and begin to brown.
Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into -inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.Make the dressing
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