Fatteh (crispy pitta, chickpea and yogurt salad)
Toss crunchy, golden pitta, crisp chickpeas and walnuts together in a tahini yogurt dressing then top with pomegranate, herbs and sumac to create this Middle Eastern salad
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp tahini
- juice of half a lemon
- 300g natural yogurt
- 1large garlic clove, finely crushed
- 540g jar of chickpeas
- 3tbsp ghee, melted
- 2tsp smoked paprika
- 1tsp sumac, plus extra to serve
- ¼tsp cayenne pepper
- 2wholemeal pittas, torn into chunks
- 75g mixed unsalted nuts
- 2tbsp flat-leaf parsley, leaves only, roughly chopped
- 2tbsp mint, leaves only, roughly chopped
- 2tbsp pomegranate seeds
Instructions
Step 1
Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.Step 2
Heat the oven to 200C/180C fan/gas 4. Drain the chickpeas well (keep the liquid to make vegan meringues, if you like) and pat dry with kitchen paper. Put into a large roasting tin and toss with 1 tbsp of the ghee, half the paprika, all the sumac and cayenne. Season well, then bake for 30-35 mins, shaking the tin occasionally, until crispy and golden.Step 3
Toss the pitta with 1 tbsp of the ghee and add to another tray before baking alongside the chickpeas for the final 10 mins of cooking time until crunchy and golden.Step 4
Meanwhile, put the remaining ghee in a frying pan over a medium heat and toast the nuts with the remaining paprika for 3-4 mins. Season, then transfer to a plate to cool.Step 5
To assemble, toss together the nuts, chickpeas and pitta, reserving the melted ghee from the pan. Spread two-thirds of the mixture onto a platter and spoon over the yogurt. Sprinkle over the remaining mixture, drizzle over a little of the reserved ghee, then sprinkle over the herbs, pomegranate and extra sumac before serving.