Inspired by one of our favourite dishes Fatteh, which can be found all over the Middle East, this crunchy salad is perfect to serve up at the table for lunch or dinner. The yogurt sauce ties everything together wonderfully. If you have any left over roast chicken, it can be shredded up too, and added in with the cauliflower when you serve.
Ingredients
Serves 4-6
1/2 head cauliflower, cut into florets 2 tbsp extra virgin olive oil
1/2 tbsp cumin seeds
Sea salt and cracked black pepper
2 Lebanese pita breads
50g unsalted butter, melted Sea salt
Dressing
400g Schulz Greek yogurt
2 cloves of garlic, crushed or finely grated
1 tbsp tahini paste
Juice of half a lemon
Sea salt
60g unsalted butter
100g slivered almonds
2 tins chickpeas, drained and rinsed Smoked paprika
Method
Preheat the oven to 180C. Place the cauliflower into a small bowl and toss with the olive oil, cumin seeds and a generous seasoning of salt and pepper. Arrange in a flat layer on a baking tray lined with baking paper and roast in the preheated oven for 20 minutes or until golden.
Set aside.
Meanwhile, prepare the crunchy pita but separating each pita into two thinner rounds. Cut the pita into 3cm rough squares. Place into a small bowl and pour over the melted butter. Season with salt and toss to ensure the pita is well coated. Arrange on a baking tray lined with baking paper. Bake in the oven until golden and well toasted, around 15 minutes. Leave to cool.
Make the yogurt dressing by simply whisking all of the ingredients together in a medium bowl until smooth. Season to taste.
To assemble, arrange the cauliflower at the base of your serving plate, followed by the chickpeas. Scatter the crunchy pita over and then drizzle over the yoghurt dressing.
Finally, melt the butter in a small pan over a medium heat and then add the almonds. Toast the almonds in the butter until the almonds are a light golden colour and the butter beginning to brown. Pour straight away over the cold yogurt, it should make a satisfying ‘tshh’ sound as it hits the yogurt. Sprinkle over some paprika and serve. Once the dish is at the table, I use two spoons to mix everything up together for better eating.