Description
A vibrant fattoush salad gets a smoky upgrade with grilled veggies and lamb. Perfect for a summer gathering or weeknight dinner.
Ingredients
Units
Scale
- Mixed Baby Greens
- 1 cups (237 ml) Chopped or torn soft herbs (Parsley, Mint, Dill)
- Blistered Cherry Tomatoes
- Grilled Vegetables (Zucchini, Asparagus, red bell pepper)
- Grilled Stone Fruit (Apricots or Plums)
- Fresh Peas (Sliced on the diagonal (English or Sugar Snap))
- Radishes finely sliced on the mandolin
- Persian Cucumbers (roughly chopped)
- 1 can chickpeas
- Squash Blossom Ribbons
- Herb Blossoms (Cilantro, Dill, Fennel and Chive (optional))
- Garlic and Butter rustic loaf bread crumbs
- 1 lbs (454 g) ground lamb
- 1-2 TBS Vadouvan spice blend
- 1/2 cup labneh or greek yogurt
- Juice of 1 lemon
- 1 garlic clove (finely chopped)
- Za’atar Spice Blend
- 1 TBS Extra Virgin Olive Oil
- Juice of 1 lemon
- Za’atar Spice Blend
- White Balsamic Vinegar
- Dijon Mustard
Instructions
- Combine lebnah, lemon juice, and minced garlic clove and mix well.
- Using a large spoon, add a large dollop of yogurt mixture to the bottom of your plate or bowl, create a swoop using the back of a spoon.
- Top with Za’atar Spice Blend and build salad on top.
- Serve chilled or at room temperature with your favorite grilled skewers: chicken, lamb, or falafel.
Notes
- For optimal grilling, ensure lamb is patted dry and seasoned generously with Vadouvan spice blend before cooking.
- To make the salad ahead, prepare all components separately and assemble just before serving to prevent wilting.
- Substitute feta cheese for labneh for a sharper, tangier flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 25
- Cholesterol: 70