Feta, baby kale and beet fattoush

Name: Feta, baby kale and beet fattoush
Total time: 20 min
Yield: Serves 4
Ingredients: 1 pitta bread; olive oil; 1 tsp nigella seeds; 30g baby kale; 50g kale thick stalks discarded; 400g vac-pac cooked beetroot cut into chunks; 4 spring onions sliced; a small bunch dill roughly chopped; 200g pack feta roughly crumbled; 1 lemon juiced; 4 tbsp extra-virgin olive oil; 2 tsp honey; 1 tsp nigella seeds; 1/2 tsp sumac; a pinch ground cinnamon

Published: January 11, 2016 at 8:52 AM

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Serves 4

A little effort

Total time: 20 mins

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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

Vegetarian

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Ingredients

Nutrition

1 pitta bread
olive oil
1 tsp nigella seeds
30g baby kale
50g kale

thick stalks discarded
400g vac-pac cooked beetroot

cut into chunks
4 spring onions

sliced
a small bunch dill

roughly chopped
200g pack feta

roughly crumbled
1 lemon

juiced
4 tbsp extra-virgin olive oil
2 tsp honey
1 tsp nigella seeds
1/2 tsp sumac
a pinch ground cinnamon

Nutrition: per serving

kcal380
fat23g
saturates8.6g
carbs27.3g
fibre3.5g
protein14.2g
salt2.4g

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.

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