Chopped salad with tahini, za’atar & pitta croutons
This salad is inspired by the king of vegetarian food, Ottolenghi and has become one of my favourite lunches - you have to try it!
This is inspired by his chopped salad with za’atar and tahini and the pitta croutons here are my twist on it.
The pitta croutons are spiced and add a nice bit of texture to the chopped salad underneath with a creamy tahini dressing spiked with za’atar.
For the salad:
1/2 cucumber chopped and de-seeded
1 large roma tomato chopped and de-seeded
2 spring onions finely chopped
30g crumbled feta
For the dressing:
1 tbsp tahini (the runnier, the better)
a good squeeze of lemon
1tbsp olive oil
salt to taste
1/2 tsp za’atar
For the pitta croutons:
1 pitta bread
drizzle of olive oil
pinch of za’atar
1/2 tsp paprika
Method:
Mix all of the ingredients for the salad
Whisk all of the dressing ingredients together and pour over the salad
Tear the pitta into pieces and coat with the oil and spices before heating in a dry frying pan until crispy and golden (you could also pop them in the air fryer for 5 minutes at 200 degrees.)
Plate the salad and top with the croutons