Fattoush Salad with Falafel & Feta
Pomegranate Molasses Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Deep red, syrupy and tangy-sweet, pomegranate molasses is the start of something beautiful. Whisked with lemon and sumac, it’s a divine vinaigrette for fattoush laden with crisp veggies, wholesome bulgur and crackling pita. Warm falafel and creamy feta make it the stuff of suppertime.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 1 Tomato
- 100g Radishes
- 80g Bulgur
- 15ml Pomegranate molasses
- 6 Falafels
- 30g Feta
- 1 Pita
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk • Sesame • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
38 g
Saturated Fat
6 g
Sodium
1110 mg
Total Carb
83 g
Sugars
12 g
Protein
21 g
Fibre
22 g
Preparation
Cook the bulgur
- Preheat the oven to 400°F.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur and let cool.
Bake the pita & falafels
- Meanwhile, tear the pita into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Tear the falafels into bite-size pieces and add to the sheet pan.
- Bake the pita and falafels, 3 to 5 min., until heated through and beginning to brown.
Mise en place
- Meanwhile, small-dice the radishes and tomato.
- Juice the lemon.
- In a small bowl, combine the radishes, tomato, 1 tsp lemon juice (double for 4 portions), ½ the remaining spices, a drizzle of oil and S&P.
Make the vinaigrette
- In a large bowl, whisk the pomegranate molasses, 2 tbsp oil (double for 4 portions), the remaining lemon juice and spices, and S&P.
Make the salad & serve
- To the bowl of vinaigrette, add the bulgur, baby greens, radishes, tomato and pita; toss well.
- Divide the salad between your bowls.
- Top with the falafels.
- Garnish with the cheese. Bon appétit!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE !
