Carrot and Kale Fattoush: Crisp Pitta with Spiced Roasted Carrots, Kale, Dates and Lemon

Name: Rukmini Iyer Carrot and Kale Fattoush Recipe | Quick Winter Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2 generously or 2 plus 1 lunchbox
Cuisine: Middle Eastern
Ingredients: 200g kale, roughly chopped; 400g Chantenay carrots, halved; 2 cloves of garlic, crushed; 1 tbsp sumac; 1 tsp sea salt; A good grind of black pepper; 3 wholemeal pitta breads, roughly torn; 80g lamb’s lettuce; 250g vac-packed cooked Puy lentils; 80g dates, halved; 2 tbsp lemon juice; 2 tbsp extra virgin olive oil

by Rukmini Iyer from The Green Roasting Tin

Pitta breads are roasted alongside carrots and kale to add a crunch to this hearty and filling winter salad.

Vegetarian Vegan Dairy-Free Tray Bake

Serves 2 generously or 2 plus 1 lunchbox

Total 35 min

Prep 10 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

This lovely Middle Eastern inspired crisp bread salad, or fattoush, is packed full of flavour and textural contrasts: sweetness from the carrots and dates, crunch from the toasted pitta bread – heaven. It makes a wonderful light dinner or lunch.

Ingredients

200g kale, roughly chopped

400g Chantenay carrots, halved

2 cloves of garlic, crushed

1 tbsp sumac

1 tsp sea salt

A good grind of black pepper

3 wholemeal pitta breads, roughly torn

80g lamb’s lettuce

250g vac-packed cooked Puy lentils

80g dates, halved

2 tbsp lemon juice

2 tbsp extra virgin olive oil

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Mix the kale and carrots in a roasting tin with the crushed garlic, sumac, salt and black pepper. Scatter over the pitta breads, then transfer to the oven and roast for 40 minutes.

Scatter the lamb’s lettuce, lentils and dates over the toasted pitta bread, then whisk the lemon juice and extra virgin olive oil together and pour over. Use a couple of big spoons to mix everything together really well and serve immediately.

Note: If you’re keeping leftovers for a lunchbox, remove the pitta bread and store it separately from the rest of the salad, so it stays crunchy for the next day.

Preview