middle eastern · side dish

Winter Fattoush Salad

Name: Winter Fattoush Salad
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1 teaspoon agave nectar; 1/4 cup feta cheese (optional); ½ cup flat leaf parsley leaves (or a mix of parsley and mint); 2 cloves garlic, minced; ½ teaspoon ground sumac; 1 teaspoon kosher salt; 4 fresh Lacinato kale leaves; 2 tablespoons lemon juice; 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain); 3 tablespoons olive oil; 1 small onion, coarsely chopped; 1 tablespoon minced parsley; 1 large organic English or Persian cucumber with skin (about 1 cup shredded); 2 large pita breads; 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded); Salt and freshly ground black pepper to taste; 1 small head savoy cabbage (about 2 heaping cups, shredded); 1 tablespoon za'atar

“If you want to add more middl eastern recipes to your repertoire, Winter Fattoush Salad might be a recipe you should try. This main course has 345 calories, 17g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs $1.23 per serving. 1 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires ground sumac, feta cheese, lacinato kale leaves, and garlic. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 93%, this dish is super. If you like this recipe, take a look at these similar recipes: Winter Fattoush Salad, Fattoush Salad, and Fattoush Salad.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Agave nectar1 tsp
Feta cheeseoptional¼ cup
Flat leaf parsley leavesor a mix of parsley and mint½ cup
Garlicminced2 cloves
Ground sumac½ tsp
Kosher salt1 tsp
Lacinato kale leaves4
Lemon juice2 tbsp
Lentilsmany markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain1.5 cups
Olive oil3 tbsp
Onionsmall, coarsely chopped1 small
Parsley1 tbsp
Persian cucumberlarge, about 1 cup shredded1 large
Pita breadslarge2 large
Radishessmall, about ½ cup, shredded1 small bunch
Salt and pepper6 servings
Savoy cabbagesmall, about 2 heaping cups, shredded1 small head
Za'atar1 tbsp