Fattoush watermelon salad with crispy pitta bread
Lentils, marinated watermelon and roasted onion with za'atar
Active: 35 min
610 kcal per person
20 g protein per person
World cuisine
Protein source: lentils · Carb source: pitta bread
Ingredients for 4 people
- 400 g lentils, canned, drained
- 500 g watermelon, without rind, diced
- 4 pitta breads, torn into pieces
- 3 roma tomatoes, diced
- 1 cucumber, in half slices
- 1 onion, in coarse wedges
- 100 g baby leaf salad, or mixed leaves
- 16 black olives, pitted, in rings
- 1 clove garlic, clove, crushed
- 0,5 red chilli, finely chopped, seeds removed, may be left out
- 20 g fresh flat-leaf parsley, finely chopped
- 20 g fresh mint, finely chopped
- 2 tsp za'atar
- 1 lemon, juice
- 0,5 lime, juice
- 30 g pumpkin seeds
- 6 tbsp olive oil, 3 tbsp for the dressing, the rest for the marinade, the onion and the pitta bread
- to taste salt and black pepper
Method
- Preheat the oven to 180 degrees and cover two baking trays with baking paper.
- Crush the garlic. Remove the seeds from the chilli and chop it finely. Dice the watermelon. Mix the watermelon with the garlic, chilli, 1 tbsp of olive oil, salt and pepper. Leave to marinate.
- Cut the onion into coarse wedges and put on a baking tray with a splash of olive oil. Roast in the oven for 20 min.
- Tear the pitta breads into bite-sized pieces. Toss them on the second tray with a splash of olive oil, salt and pepper. Roast them for the last 5 to 10 min until golden brown and crispy.
- Dice the tomato and cucumber. Chop the parsley and mint finely. Mix together with the drained lentils and the baby leaves.
- Mix in the olives and pumpkin seeds. Drizzle with lemon juice, lime juice and 3 tbsp of olive oil. Season with salt and pepper.
- Mix the watermelon with its marinade and the roasted onion into the salad.
- Finish with the crispy pitta pieces and sprinkle with za'atar. Serve straight away.
Tip
Roast the watermelon in the oven for a bit too, that makes it sweeter. A summer dish you can eat cold or lukewarm.
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