Vegan Lebanese salad Fatteh
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 package Moving Mountains plant based minced meet
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 tsp Ardo garlic
- 1 tsp Ardo chili
- 1 tbsp Maldon sea salt flakes
- 1 pinch Maldon pepper
- 1 pinch ground cinnamon*
- 1 pinch ground nutmeg*
- 1 pinch ground cumin*
- 1/2 cup almonds Karpos
- Ingredients for the Sauce:
- 1 Koko plain vegan yogurt
- 1 tbsp Chorio Extra virgin olive oil
- ½ tbsp Maldon sea salt flakes
- 1 pinch Maldon pepper
- 1 bowl Ardo chickpeas baked in the oven
- ½ tbsp Chorio Extra Virgin Olive Oil
- 2 Artozym Arabic pittas cut into strips
- Oil for frying
- 1 package Alion lettuce hearts cut into thin slices
- 1 Alion cleaned pomegranate for garnish 200g
- Fresh mint leaves for garnish *
METHOD
Add oil in a pan and sauté the shallots with the garlic and chili until they soften. Then add the Moving Mountains vegan minced meat and mix. Add the salt, pepper, cinnamon, nutmeg, cumin and mix. Cook for 3-4 minutes and then remove from the heat and set aside. In a bowl, place all the ingredients for the sauce and mix them, then place in the fridge until salad is ready. Place the chickpeas in a pan and sprinkle them with olive oil, cook in a preheated oven for 15-20 minutes at 180 C°. At the same time, fry the pitta in hot oil until they get a golden color. As soon as the pittas get a golden color, place them on a kitchen paper to absorb excess oil. Prepare the salad, place the lettuce in a bowl, add the minced meat, the chickpeas, the sauce and garnish with the pomegranate and mint leaves.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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