Doesn’t Melbourne offer the best middle-Eastern food? This is where I fell in love with the famous #fatoush salad! And today a little twist I am adding those Jerusalem artichokes I bought as a bargain at the market ! With thanks to @thewholesomekitchen.coach who inspired me to cook them with paprika! It is worth noting that my grandma 👵🏻 hated those, since they had become a second world war staple!
What I also love about this salad is that it can become a main meal rather easily: once you add a wholegrain, or wholemeal bread to it, or a tin of beans, or chickpeas, and then a yoghurt sauce, you are on you way to a wholesome summer meal! So easy!
Preparation: 20min. Cooking: depending on options
- Cherry tomatoes:1 punnet 250g, cut in halves
- Radishes:50g, sliced finely
- Capsicum:green, 1, chopped finely
- Cucumber: libanese 2, julienned
- Spring onions: 3
- Flat-Bread: wholemeal, 3.
- Salad: 1 cob, not pictured
- Parsley and mint: a few sprigs, chopped finely.
- Olive oil: 3 tbsp+2tbsp for roasting the Jerusalem artichokes
- Lemon or lime: 3tbsp
- Garlic: 3 cloves crushed
- Sweet paprika: 1tsp for the Jerusalem artichokes/1 for the salad
- Sumac: 3 teaspoons
- Salt and pepper to taste
- Jerusalem artichokes (optional): 100g, roughly peeled, brushed, washed and sliced.
- Beans or Chickpeas: optional 1 tin
- Yoghurt sauce optional: lemon 1 tbsp, fresh mint: a generous sprinkle
Let’s do it:
- Optional: roast the jerusalem artichokes in the oven with olive oil and a sprinkle of sweet paprika at 180C, for about 40minutes, until soft.
- Assemble the vegetables together.
- Grill the bread lightly in the oven for a few minutes.
- Remove from oven and break down in pieces.
- Mix garlic, olive oil, lemon or lime, salt, pepper, sumac and sweet paprika.
- To the vegetables add your options, sprinkle herbs, bread and sauce, serve with optional yoghurt sauce.
#cucumber #fatoush #jerusalemartichoke #radish #yoghurt