Fattoush Salad
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
- 2 round Lebanese bread
- Olive oil cooking spray
- 3x 200g tubs From Good Roots Tabbouleh
- 1 small red onion, finely diced
- 250g punnet cherry tomatoes, halved
- 1 Lebanese cucumber, diced
- 1 bunch coriander, sprigs removed
- ΒΌ cup pomegranate molasses
- 2 tbs extra virgin olive oil
- 4 small chicken breast fillets
- 2 tbs extra virgin olive oil
- 1/3 cup Greek yoghurt
- 75g punnet pomegranate seeds
Method:
- Preheat oven to 180C. Line a large baking tray with baking paper. Spray Lebanese bread with olive oil and place onto prepared tray. Bake for 10 minutes or until crisp and golden. Set aside to cool.
- Place tabbouleh into a large bowl. Add onion, tomatoes and cucumber. Roughly chop half the coriander and add to salad. (Reserve remaining sprigs for serving). Whisk pomegranate molasses and oil in a jug. Season with salt and pepper.
- Heat a char grill pan or barbecue grill over a high heat. Cut each chicken fillet through the centre forming 2 schnitzels. Drizzle with oil on each side. Season with salt and pepper. Char grill chicken fillets for 3 minutes on each side or until charred and cooked through.
- Break bread into pieces and add to salad with dressing. Toss until combined. Spoon salad onto plates. Top with chicken, yoghurt, pomegranate arils and remaining coriander sprigs. Serve.