Protein Swap | Ground Cherry Fattoush Salad with Shrimp
Grilled Pita Chips
Cooking time
10 minutes
Servings
2/4
Calories
670 /serving
Crisped flatbread is essential for a good fattoush salad. Grilling pita on the barbecue deepens the appreciation: you’ll love how charred morsels play off soft lettuce leaves in a tangy pomegranate molasses vinaigrette. For more sweet-tart sensations, dare to add ground cherries for fruity pops of flavour. Pan-grilled shrimp are a light and filling accompaniment.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Head of Boston lettuce
- 100g Ground cherries
- 30ml Apple cider vinegar
- 15ml Pomegranate molasses
- 2 Artisanal pita
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Mustard, Shrimp, Sulphites, Wheat
You will need:
Basting brush
Oil
BBQ
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1940 mg
Total Carb
75 g
Sugars
11 g
Protein
34 g
Fibre
10 g
Preparation
Grill the pita
Heat the BBQ on high, making sure to oil the grill first. Brush the pita with oil; season with ⅓ of the spices and S&P. Add to the BBQ and grill, 1 to 2 min. per side, until warmed through and beginning to brown. Transfer to a plate. Once cool enough, tear into bite-size pieces.
Mise en place
Meanwhile, halve the ground cherries. Separate the lettuce leaves; tear the leaves.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the remaining spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
Meanwhile, in a large bowl, combine the pomegranate molasses, vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the pita, lettuce and ground cherries.
Plate your dish
Divide the shrimp and salad between your plates. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
