Looking for a healthy salad recipe? Try this take on a fattoush salad
Smoky and creamy baba ganoush serves as the dressing for this fresh and crunchy fattoush salad, served with salty grilled halloumi croutons.
Ingredients (serves 4-5):
Baba Ganoush Recipe
2 aubergines
2 Tbs Tahini
1 Tbs EVOO
1 tsp cumin powder
1 garlic clove
1/2 lemon, juiced
S&P
Fattoush Salad Recipe:
3 bell peppers
3 wholemeal pitta breads
1 garlic clove
1 Tbs EVOO
1/2 cucumber
1/2 red onion
1/2 lemon juice
sea salt
1 romaine lettuce
8g dill
7g coriander or parsley
15g mint
1 halloumi pack
1 tsp honey
Method for this fattoush salad recipe:
Preheat the oven at 200°C.
Put the peppers on a sheet of foil, cover in a drizzle of vegetable oil and a pinch of salt then seal the peppers into the foil. Bake them in the oven for 30 minutes then leave to cool down in the foil.
Prick the aubergines all over with a fork. Place them on an open flame (such as gas hob) and cook until the skin is burnt all over. Alternatively, wrap in foil and bake in the oven for 1 hour. Leave the aubergines covered to cool down.
Break the pitta breads apart into small chunks. Place them on a baking sheet, then drizzle over the EVOO, a generous sprinkle of sea salt and the peeled garlic clove. Toss the pitta pieces until fully coated and lay out flat onto the baking sheet. Bake in the oven for 20 minutes, they should have browned and become crispy.
Peel the red onion, then dice it as thinly as possible. Place it in the salad bowl with a pinch of salt and the juice of half a lemon. Stir and leave to the side while you prepare the rest.
Uncover the peppers and peel off their skin. The peppers should still have some bite to them, therefore the skin won't be burnt enough to come off fully but this is fine, just remove what you can. De-seed the peppers, then pour the juices released into the salad bowl with the onion.
On a chopping board, cut up the peppers and the cucumber into 1-inch cubes.
Rinse the salad leaves and slice them very thinly.
Chop the herbs up finely using a back and forth motion of the knife.
Prepare the baba ganoush:
uncover the aubergines and peel off the burnt skin;
place all the ingredients in a food processor and blitz until smooth;
taste and season if required.
Add the peppers, cucumber, lettuce, herbs and pitta croutons to the salad bowl with the onion. Mix it all together to combine.
Drain the halloumi and tear it up into chunks. Cook in a dry pan on high heat until they have browned on all sides. Drizzle the honey over the halloumi and stir to coat all the chunks evenly.
Serve the salad immediately while the halloumi is hot. Plate up the baba ganoush, then top with the fattoush salad and finish off with the halloumi croutons.
Dig in and bon appétit!
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