Mixed tomato and feta fatoush salad with za’atar and pomegranate
- 2 wholemeal pita breads
- olive oil
- za’atar spice mix
- 2 little gem lettuce
- 500g mixed tomatoes
- 200g reduced-fat feta cheese
- seeds from 1 fresh pomegranate
- 3 sprigs of fresh oregano, leaves removed
- For the dressing:
- 1 clove of garlic, crushed
- 4 tablespoon olive oil
- 2 tablespoon pomegranate molasses
- 1 tablespoon red wine vinegar
- black pepper
1 To make the dressing, mix the crushed garlic with the ingredients for the dressing and infuse for at least an hour at room temperature. Remove the garlic just before mixing with the salad.
2 Brush the pitta pieces with a little olive oil, then sprinkle with the za’atar and toast under a grill until lightly golden and crispy. Break into chunky shards.
3 Separate the gem lettuce into leaves and wash. Cut them into large strips. Cut the tomatoes in 2-3 different ways to give the salad some texture. They should all be about bite size, but not too small as they will become watery. Break the feta into chunks.
4 Place tomatoes onto a large serving plate. Scatter with lettuce, feta, pomegranate and oregano leaves. Add the pitta pieces and drizzle over the dressing and an extra sprinkling of za’atar spice and serve.
Nutrition Info (per serve)
Total fat 19.4g
–Saturated fat 7.1g
Dietary fibre 4.7g
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