Silverbeet fatteh with sumac yoghurt and chickpeas
Fresh Food Recipes

Silverbeet fatteh with sumac yoghurt and chickpeas

Silverbeet fatteh with sumac yoghurt and chickpeas
“Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation. Begin this recipe 1 day ahead.

2 cups (400g) dried chickpeas, soaked overnight
3 large pieces Lebanese bread, cut into 4 large triangles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 bunch silverbeet, stalks removed
1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
1/2 cup (80g) toasted pine nuts
200g good-quality, hot smoked trout or salmon, flaked
1 cup (280g) natural yoghurt
1 tbs za’atar, plus extra to sprinkle
2 garlic cloves, crushed
2 1/2 tsp sumac
Juice of 1/2 lemon
2 tbs pomegranate molasses
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
1.Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.
2.Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.
3.For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.
4.For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.
5.Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.
6.Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.

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