FATTOUSH SALAD Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/iE8ZyoBxFsEPrintFATTOUSH SALAD Yield 4-6Prep time15 MinCook time5 MinTotal time20 Min Ingredients 2 fresh pita breads, cut into 1 inch pieces ¼ cup olive oil 1 Tbsp za'atar spice blend Pomegranate molasses for drizzling 1 head romaine lettuce, washed and cut into ½ inch strips 4 large radishes, thinly sliced and cut into matchsticks 4 persian cucumbers, diced1 red bell pepper, diced 8 oz cherry tomatoes, cut in half ¼ cup green onion (or red onion) thinly sliced ¼ cup fresh mint, roughly chopped ¼ cup fresh parsley, roughly chopped Dressing:1 large lemon, juiced (about 2 Tbsp) ⅓ cup good quality olive oil 2 Tbsp sumac powder 1 garlic clove, grated 1 tsp pomegranate molasses Kosher salt to taste InstructionsMake the dressing: In a large jar with a tight fitting lid add all the ingredients for the dressing and shake vigorously to evenly combine. Set aside until ready to dress the salad. Toast the pita: In a large skillet add the olive oil and heat over medium high until very hot. Fry the diced pita until golden brown and crispy, then remove from the pan and immediately toss with the za'atar spice blend and set aside. In a large salad bowl toss together the lettuce, radish, cucumber, bell pepper, tomatoes, green onion or red onion and herbs. Add the toasted pita chips and a generous drizzle of dressing (about ¼ cup) and toss the salad thoroughly so everything is mixed really well. Drizzle the salad with pomegranate molasses to finish and serve along side your favorite protein. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyramadanhealthyvegetarian Eleanor Debel
FATTOUSH SALAD Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/iE8ZyoBxFsEPrintFATTOUSH SALAD Yield 4-6Prep time15 MinCook time5 MinTotal time20 Min Ingredients 2 fresh pita breads, cut into 1 inch pieces ¼ cup olive oil 1 Tbsp za'atar spice blend Pomegranate molasses for drizzling 1 head romaine lettuce, washed and cut into ½ inch strips 4 large radishes, thinly sliced and cut into matchsticks 4 persian cucumbers, diced1 red bell pepper, diced 8 oz cherry tomatoes, cut in half ¼ cup green onion (or red onion) thinly sliced ¼ cup fresh mint, roughly chopped ¼ cup fresh parsley, roughly chopped Dressing:1 large lemon, juiced (about 2 Tbsp) ⅓ cup good quality olive oil 2 Tbsp sumac powder 1 garlic clove, grated 1 tsp pomegranate molasses Kosher salt to taste InstructionsMake the dressing: In a large jar with a tight fitting lid add all the ingredients for the dressing and shake vigorously to evenly combine. Set aside until ready to dress the salad. Toast the pita: In a large skillet add the olive oil and heat over medium high until very hot. Fry the diced pita until golden brown and crispy, then remove from the pan and immediately toss with the za'atar spice blend and set aside. In a large salad bowl toss together the lettuce, radish, cucumber, bell pepper, tomatoes, green onion or red onion and herbs. Add the toasted pita chips and a generous drizzle of dressing (about ¼ cup) and toss the salad thoroughly so everything is mixed really well. Drizzle the salad with pomegranate molasses to finish and serve along side your favorite protein. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyramadanhealthyvegetarian Eleanor Debel
