Feta, baby kale and beet fattoush
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 pitta bread
- olive oil
- 1 tsp nigella seeds
- 30g baby kale
- 50g kalethick stalks discarded
- 400g vac-pac cooked beetrootcut into chunks
- 4 spring onionssliced
- a small bunch dillroughly chopped
- 200g pack fetaroughly crumbled
- 1 lemonjuiced
- 4 tbsp extra-virgin olive oil
- 2 tsp honey
- 1 tsp nigella seeds
- 1/2 tsp sumac
- a pinch ground cinnamon
Nutrition: per serving
- kcal380
- fat23g
- saturates8.6g
- carbs27.3g
- fibre3.5g
- protein14.2g
- salt2.4g
Method
step 1
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
really golden and crisp.step 2
Whisk the dressing ingredients with some salt and pepper. Scatter the baby kale, kale, beetroot, spring onions, dill and feta over a salad platter.
step 3
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.
