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Feta, baby kale and beet fattoush

  • serves 4
  • A little effort

This feta, baby kale and beetroot fattoush is vegetarian, easy and ready in under 30 minutes. Plus, it's under 500 calories. Use a mix of colours of beetroot if you like

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Ingredients

  • pitta bread 1
  • olive oil
  • nigella seeds 1 tsp
  • baby kale 30g
  • kale 50g, thick stalks discarded
  • vac-pac cooked beetroot 400g, cut into chunks
  • spring onions 4, sliced
  • dill a small bunch, roughly chopped
  • feta 200g pack, roughly crumbled
  • lemon 1, juiced
  • extra-virgin olive oil 4 tbsp
  • honey 2 tsp
  • nigella seeds 1 tsp
  • sumac 1/2 tsp
  • ground cinnamon a pinch¬†

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the pitta bread on both sides with 1 tsp oil and sprinkle with the nigella seeds. Bake in the oven for 10 minutes, turning halfway, until
    really golden and crisp.

  • Step 2

    Whisk the dressing ingredients with some salt and pepper. Scatter the baby kale, kale, beetroot, spring onions, dill and feta over a salad platter.

  • Step 3

    When the pitta is cool enough to handle, break into pieces and scatter over the salad, then drizzle over the dressing and use your hands to toss together, making sure all the leaves are coated in the dressing.

Nutritional Information

  • Kcals 380
  • Fat 23g
  • Saturates 8.6g
  • Carbs 27.3g
  • Fibre 3.5g
  • Protein 14.2g
  • Salt 2.4g
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