Rashmi Sharma This vegetarian fattoush recipe with feta, baby kale, and beetroot takes less than 30 minutes to prepare. It also has fewer than 500 calories. If you’d like, use a variety of beetroot colours.
Feta, Baby Kale And Beet Fattoush Recipe | What Is The Recipe Of Feta, Baby Kale And Beet Fattoush
Ingredients
- 1 pitta bread
- olive oil
- 1 tsp nigella seeds
- 30 gm baby kale
- 50 gm kale thick stalks discarded
- 400 gm vac-pac cooked beetroot cut into chunks
- 4 spring onions sliced
- small dill a small roughly chopped
- 200 gm feta pack roughly crumbled
- 1 lemon juiced
- 4 tbsp extra-virgin olive oil
- 2 tsp honey
- 1 tsp nigella seeds
- 1/2 tsp sumac
- ground cinnamon a pinch
Instructions
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Heat the oven to 200C/fan 180C/gas 6. Brush the pitta bread on both sides with 1 tsp oil and sprinkle with the nigella seeds. Bake in the oven for 10 minutes, turning halfway, until
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really golden and crisp.
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Whisk the dressing ingredients with some salt and pepper. Scatter the baby kale, kale, beetroot, spring onions, dill and feta over a salad platter.
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When the pitta is cool enough to handle, break into pieces and scatter over the salad, then drizzle over the dressing and use your hands to toss together, making sure all the leaves are coated in the dressing.
