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This warm fattoush-style salad is everything you want in a bowl, with crispy golden pitta shards, roasted chickpeas, soft charred peppers and tender massaged kale, all tossed in a fragrant sumac and lemon dressing. It's super easy to pull together.
Just roast everything in the oven, whip up the dressing and finish with sumac-spiced all plants Super Green Veggie Tempeh and a handful of crushed walnuts. The whole thing is ready in under 25 minutes and a delicious way to get more plants on your plate.
Serves
4
1 tin of chickpeas, drained and rinsed
2 red peppers, sliced
2 pitta breads, torn into bite-sized pieces
2 tablespoons extra virgin olive oil
1 tsp smoked paprika
Salt and black pepper
3 tbsp olive oil
Juice of ½ - 1 lemon (depending on taste preference)
1 tsp sumac
½ tsp maple syrup
Salt and black pepper
1 pack of all plants Super Green Veggie Tempeh
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp maple syrup
1 tsp sumac
½ tsp ground cumin
Handful of parsley, roughly chopped
1 small handful mint, roughly chopped
100g kale, thick stems removed and roughly chopped
40g walnuts, roughly crushed
Extra sumac (optional)
