Salads have a tendency to be a boring affair, particularly for those who are trying to get fit. When hungry, rarely does one crave a salad!
But as a mission to make food interesting and appealing while being healthy, salads are a best go-to bet as you can do so much with it.
In a vegetarian house like mine, and limited grocery stockists around, you have to get as creative as possible. This often means by the third day I’ve indulged in greasy yummy take out – unapologetically. I’m not here to lecture you on the greens and nutrition always – there are enough people doing that – I am more interested on how to trick our bodies into eating more of the good stuff!
The highlight of this salad: the pita chips laced with za’atar. Za’atar is one of my favourite seasonings; my oldest memories being of warm pita bread rolled up with za’atar and melted cheese that my brother and I ate on the car ride back from school, with warm olive oil dripping down our faces! (My parents insist not much has changed still)
This is a Lebanese salad – and I realize how many of my recent posts have Middle Eastern touches (note to self: time to branch out) – which can be eaten alone with some boiled chickpeas and feta for protein, or stuffed into a falafel sandwich.
The fresh parsley and mint leaves lend an earthy taste; the pomegranate and sumac in the dressing provide the sweet and sour, and the pita chips give the crunch.
- 1 ½ cup lettuce, chopped
- 2 tomatoes, chopped into medium pieces
- 1 onion, chopped into medium pieces
- 2 green onions, finely chopped
- ½ cucumber, medium pieces
- ½ green capsicum, medium pieces
- 6-7 olives
- 5-7 sliced small radishes
- Handful of fresh parsley leaves
- Handful of fresh mint leaves
- ½ cup pomegranate arils
- ½ cup boiled chickpeas (optional)
- 2 tbsp feta cheese (optional)
- 1 pita bread
- 1 tsp olive oil + 1 tsp za’atar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Juice of one lemon
- 1 clove of garlic, minced
- 1 tsp sumac
- Salt + pepper
- Cut the pita bread into small square pieces.
- Mix the olive oil and za’atar to make a paste and brush over the pita squares.
- Place the squares in a baking tray and bake in a preheated oven at 180°C for 5 minutes.
- Set aside to cool.
- Combine all the salad ingredients together in a serving bowl.
- Stir all the dressing ingredients together in a smaller bowl and pour over the salad just before serving.
- Serve with the toasted pita chips on the side.