Fatteh salad of crisp pitta pieces, pomegranate seeds, nuts and herbs on a plate

Fatteh (crispy pitta, chickpea and yogurt salad)

Name: Fatteh (crispy pitta, chickpea and yogurt salad)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Egyptian
Ingredients: 2 tbsp tahini; juice of half a lemon; 300g natural yogurt; 1 large garlic clove, finely crushed; 540g jar of chickpeas; 3 tbsp ghee, melted; 2 tsp smoked paprika; 1 tsp sumac, plus extra to serve; ¼ tsp cayenne pepper; 2 wholemeal pittas, torn into chunks; 75g mixed unsalted nuts; 2 tbsp flat-leaf parsley, leaves only, roughly chopped; 2 tbsp mint, leaves only, roughly chopped; 2 tbsp pomegranate seeds

Preparation and cooking time
- Prep:10 mins
- Cook:40 mins
Easy
Serves 4 - 6

Ingredients

2 tbsp tahini
juice of half a lemon
300g natural yogurt
1 large garlic clove, finely crushed
540g jar of chickpeas
3 tbsp ghee, melted
2 tsp smoked paprika
1 tsp sumac, plus extra to serve
¼ tsp cayenne pepper
2 wholemeal pittas, torn into chunks
75g mixed unsalted nuts
2 tbsp flat-leaf parsley, leaves only, roughly chopped
2 tbsp mint, leaves only, roughly chopped
2 tbsp pomegranate seeds

Method

STEP 1
Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.
STEP 2
Heat the oven to 200C/180C fan/gas 4. Drain the chickpeas well (keep the liquid to make vegan meringues, if you like) and pat dry with kitchen paper. Put into a large roasting tin and toss with 1 tbsp of the ghee, half the paprika, all the sumac and cayenne. Season well, then bake for 30-35 mins, shaking the tin occasionally, until crispy and golden.
STEP 3
Toss the pitta with 1 tbsp of the ghee and add to another tray before baking alongside the chickpeas for the final 10 mins of cooking time until crunchy and golden.
STEP 4
Meanwhile, put the remaining ghee in a frying pan over a medium heat and toast the nuts with the remaining paprika for 3-4 mins. Season, then transfer to a plate to cool.
STEP 5
To assemble, toss together the nuts, chickpeas and pitta, reserving the melted ghee from the pan. Spread two-thirds of the mixture onto a platter and spoon over the yogurt. Sprinkle over the remaining mixture, drizzle over a little of the reserved ghee, then sprinkle over the herbs, pomegranate and extra sumac before serving.