A wintery take on a fattoush salad. Combining the more traditional elements like crispy bread, sumac and fresh herbs, but pairing it with seasonal roasted vegetables – all tossed together in sumac spiced vinaigrette.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Pre cut the vegetables. (store in an airtight container in the fridge)
- 5 parsnip (cut into batons)
- 4 carrots (cut into batons)
Prepare the spice mix. (store in an airtight jar in the pantry)
- 2 tsp sesame seeds
- 2 tsp cumin seeds
- 2 tsp sumac
- 1 tsp dried oregano
- Salt and pepper.
- Add sesame seeds and cumin seeds to a medium pan over low heat, toast until fragrant, then add to a small bowl along with the sumac, oregano, salt and pepper.
Make the yoghurt sauce. (store in an airtight jar in the fridge)
- ½ lemon (juiced)
- 1 garlic clove (crushed)
- 100g greek yogurt
- Add all the ingredients to a small bowl and mix well. Set aside until you are ready to serve.
Tips
Tips
- Fattoush is a refreshing Middle Eastern salad made with summer vegetables like tomato and cucumber served tossed with crispy pita and lots of fresh herbs.
- *This salad has toasted pittas in it – If you didn’t buy them, you could always make a 1/4 – 1/2 batch of flatbreads for this salad. Cook them as per recipe then place into the oven as you would if they were pittas and toast until crisp.
- Feel free to use smoked salmon fillet, and flake through the salad.
Shortcuts
Vegetables
- Swap the parsnips and carrots for any roasted vegetables. You’d be surprised how well this recipe works with other vegetables such as cauliflower and roasted red onion or eggplant and capsicum.
- Add spinach or rocket for some extra greens.
Protein
- Swap salmon for our oregano chicken or honey mustard chicken.
- For a vegetarian option omit the salmon and add 1 x 400g tin of chickpeas, cook with the vegetables to get them nice and crispy. This dish would also be yummy topped with halloumi.
Other
- Swap currents for finely chopped dates or pomegranate seeds.
- Add some roasted almonds for extra crunch.
Ingredients
- 5 parsnips (cut into batons)
- 4 carrots (cut into batons)
- 2 tsp sesame seeds
- 2 tsp cumin seeds
- 2 tsp sumac
- 1 tsp dried oregano
- 2 flat breads or pittas*
- ½ cup fresh mint (roughly torn)
- ½ cup fresh parsley (roughly torn)
- 3 radishes (finely sliced into half moons)
- 1 Tbsp currants
- Olive oil
- Salt and pepper
Dressing
- ½ lemon (juice)
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp sumac
- 1 tsp honey
- Salt and pepper
Yoghurt
- ½ lemon (juice)
- 1 garlic clove (crushed)
- 100g greek yogurt
Salmon
- 600g salmon fillets
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Place the cut parsnips and carrots onto a large baking tray, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, flipping at halfway.
- Add sesame seeds and cumin seeds to a small pan over low heat, toast until fragrant, then add to a small bowl along with the sumac, oregano, salt and pepper.
- To make the dressing, add all of the ingredients to a jar or small bowl, shake or mix well to combine. Set aside until you are ready to serve.
- To make the yoghurt sauce, add all the ingredients to a small bowl and mix well. Set aside until you are ready to serve.
- Grab your flat breads or pitas and tear them into pieces, drizzle with olive oil and toss in half of the spice mix. Arrange on a large baking tray and cook until golden and toasted, approximately 10 minutes.
- Once everything else is nearly ready you can cook the salmon. Place the salmon skin-side down onto a baking tray lined with baking paper. Pop into the oven and cook for 13-15 minutes, then an extra 1-2 minutes on the grill setting or until golden. (Note cooking time will vary depending on the size of your fillets)
- Add the roasted vegetables to a large plate or platter, nestle in toasted flatbread and scatter over herbs, radishes and currents. Pour over the dressing (reserving a ⅓ for the salmon), dollop with the yoghurt and sprinkle over the remaining spice mix. Serve alongside the salmon.
Variations
Vegetables
- Swap the parsnips and carrots for any roasted vegetables. You’d be surprised how well this recipe works with other vegetables such as cauliflower and roasted red onion or eggplant and capsicum.
- Add spinach or rocket for some extra greens.
Protein
- Swap salmon for our oregano chicken or honey mustard chicken.
- For a vegetarian option omit the salmon and add 1 x 400g tin of chickpeas, cook with the vegetables to get them nice and crispy. This dish would also be yummy topped with halloumi.
Other
- Swap currents for finely chopped dates or pomegranate seeds.
- Add some roasted almonds for extra crunch.
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