Thursday, July 4, 2013

Fattouch salad

Hey guys, Yes I'm blogging about another delicious salad this evening. I posted this pic a few days ago on my Instagram of a Middle Eastern inspired dinner and an old friend asked for the recipe. While I can't give out an exact recipe but i'll let you know what I did to make this yummy meal so you can create your own version of this super satisfying Fattouch salad. 

mixed baby greens (kale, chard, spinach, pea sprouts etc...)
green beans (cooked - I used that were simply sauteed with some shallots & garlic)
cherry tomatoes
mushrooms (raw and thinly sliced) 
feta cheese
calipo tuna (packed in olive oil) 
sweet onion (thinly sliced) 
pita chips (with za'atar and thyme) 
fresh mint leaves (rough chopped) 
minced raw garlic (one clove)
lemon juice (1/2 lemon)
dried oregano (pinch) 
pinch of Himalayan sea salt & black pepper 
splash of red wine vinegar 

FOR THE PITA CHIPS: Pre heat oven to 350.
Cut whole wheat pita into triangular strips, drizzle with grape seed oil (or whatever oil you like), add a pinch of sumac, za'atar, dried thyme, salt & pepper. Massage the spice and oil mixture in so that the majority of the pitas are well seasoned. Bake for 5 -10 mins until all the pita chips are well toasted. You will have to check on them and agitate the pan every few minutes so that they toast evenly. 

I promise I'm going to try and post more fresh and easy recipes like this over the summer. I know I've been dragging ass in the posting department. Chow for now yall.