Egyptian Fattoush
Temps
25 min
Difficulté
facile
Ingrédients
16
Budget
~10-16 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
280 kcal
par portion
And on your plate?
These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Cut pita bread into triangles and toast in the oven for 8-10 minutes at 180°C until crispy.
10 min
- 2
Wash and tear romaine lettuce into bite-sized pieces.
2 min
- 3
Cut cherry tomatoes in half, cucumber into cubes, radishes into thin slices, red onion into thin strips.
5 min
- 4
Remove pomegranate seeds.
3 min
- 5
Mince the garlic and combine with olive oil, lemon juice, vinegar, salt and pepper for the vinaigrette.
2 min
- 6
Place lettuce in a salad bowl, add tomatoes, cucumber, radishes, and red onion.
2 min
- 7
Pour the vinaigrette, sprinkle with chopped parsley and mint, pomegranate seeds, and crumbled feta.
2 min
- 8
Add the toasted pita bread at the last moment, toss gently, and sprinkle with sumac if desired.
