Warm fattoush with tahini and butter bean dressing

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Warm fattoush with tahini and butter bean dressing

Suitable for vegans
Category Main course
Serves 4
Preparation 5 mins
Cooking 20 mins

Rating: Rated 1 / 5 (1 ratings)

A great way to use up pitta that's past its best, the cooking juices from the tomatoes and gem lettuce give a lovely twist on this classic salad.

Ingredients

  • 1½ tbsp light olive oil
  • 700g mixed tomatoes
  • 400g can butter beans, drained and rinsed
  • 4 tbsp dairy-free yogurt
  • juice of 2 lemons
  • 1 tsp rose water (optional)
  • 200g radish, sliced
  • 4 spring onions, thinly sliced
  • 80g walnut pieces
  • 4 little gem lettuces, halved
  • 1 clove garlic, roughly chopped
  • 1½–2 tbsp tahini, to taste
  • 3 tbsp extra-virgin olive oil
  • zest of 1 lemon
  • 1 tsp caster sugar
  • 1 medium cucumber, pressed with the back of a knife to break, then roughly chopped
  • 4 flatbreads or pitta bread (stale works well), toasted
  • 2 large handfuls of roughly chopped herbs, e.g. parsley, dill, mint or coriander

Method

Stage 1

Preheat the oven to 220C/fan 200C/gas 7. Brush the cut sides of the little gem with the light olive oil and set aside. Put the tomatoes in a roasting tin, drizzle with the rest of the olive oil, sprinkle over salt and pepper and roast for 10 minutes. Add the baby gem lettuce cut-side down and roast for another 10 minutes.

Stage 2

Meanwhile, in a food processor blend the garlic, butter beans, tahini, yogurt, olive oil and juice and zest of 1 lemon, along with some salt and pepper, until smooth. You may need to add a splash of water, depending on how thick your yogurt is.

Stage 3

Put the tomatoes and lettuce in a salad bowl or platter. Add the rest of the lemon juice, rose water, if using, and caster sugar to the roasting tin, mix well, then pour into the serving dish. Add the radish, cucumber and spring onion. Break the toasted flatbread or pitta on top and sprinkle over the walnuts, herbs and a little salt and pepper. Toss 5 minutes before serving, and dot over the tahini yogurt sauce.

Photos

Warm fattoush with tahini and butter bean dressing

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland
Photography: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 547g
  • Fat: 35g
  • Saturated fat: 5g
  • Protein: 17g
  • Carbohydrates: 36g
  • Sugars: 12g
  • Fibre: 11g
  • Salt: 0.46g

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