Grilled Vegetable Fattoush Salad with Tahini Dressing
Ingredients
Pitta croutons
- 2 tbsp olive oil
- 2 pitta breads
- 1 small garlic clove
Salad
- 3 tbsp olive oil
- 1 courgette
- 1 aubergine
- 25g pomegranate seeds
- 1 cucumber
- 200g cherry tomatoes
- 1 small red onion
- 15g fresh parsley
- 15g fresh mint
- 1 tbsp extra virgin olive oil
- 2 tsp sumac
- 2 tsp dried mint
- Pinch of salt and pepper to taste
Tahini dressing
- 4 tbsp tahini
- 2-4 tbsp cold water
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/2 lemon
Preparation
Preheat oven to 200C and cut pitta breads into bite-sized pieces
Toss pitta pieces with olive oil and minced garlic, then spread on a baking tray and bake until golden and crisp
Slice courgette and aubergine into rounds or strips and toss with olive oil, salt, and pepper
Grill the vegetables until charred and tender
Chop cucumber, cherry tomatoes, red onion, fresh parsley, and fresh mint
In a large bowl, combine grilled vegetables, chopped fresh ingredients, pomegranate seeds, sumac, dried mint, and season with salt and pepper to taste
For the dressing, whisk together tahini, cold water, extra virgin olive oil, maple syrup, salt, and juice from half a lemon until smooth and creamy
Add the baked pitta croutons to the salad mixture
Drizzle the tahini dressing over the salad and toss everything together to combine
Serve immediately for best texture and flavor
Notes
This salad features Middle Eastern flavors and is perfect for sharing, with a balance of crunch, creaminess, and color
Adjust the amount of water in the dressing to achieve your desired consistency
