Nutty Fattouch Salad

Cilantro-PusaterisIn honour of International Mediterranean Diet Month, here’s a flavor packed Mediterranean  salad,  inspired by Israeli chef Avi Steinitz. This herb salad, from my book, The Enlightened Eater’s Whole Foods Guide,   is also  wonderful as a bed for grilled fish.

Za’atar, a  blend of dried hyssop, sumac and sesame seeds, is available at Middle Eastern grocers. Za’atar, together with a good quality olive oil, it’s a wonderful topping for flatbreads and pitas.
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Nutty Fattouch Salad

Serves 4

3 cups (750 mL) coarsely chopped fresh assorted herbs ( parsley, chives, cilantro, dill, mint)
1   large tomato, diced
1 red pepper, diced
2 tablespoons (25 mL) coarsely chopped assorted  nuts, toasted (walnuts, pecans, pine nuts etc.)
1 tablespoon (15 mL) za’atar
3 tablespoons (45 mL) extra virgin olive oil
2 tablespoons (25 mL)  fresh lemon juice
Salt and freshly ground pepper
2 -3  small pitas ( 6 oz/ 180 g), toasted,  cooled and broken into large pieces

In a large bowl toss together chopped herbs, tomato, red pepper,  nuts and za’atar; drizzle on oil and  lemon juice and toss. Season with salt and pepper to taste.

Place a pita on each plate and  ladle   salad mixture over the pitas.   Alternatively the pitas can be broken up and tossed in with the vegetables and herbs.

Per serving nutritional information:
Calories:  234
Protein:  6  grams
Fat:  14  grams
Saturated Fat: 2 grams
Carbohydrate:  29 grams
Dietary Fibre: 5   grams
Sodium: 270 milligrams
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Do you ever add sprigs of fresh herbs to your salads to liven them up? Please share your herb secrets in the comment section below.

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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