Fattoush- style salad
2
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown sandwich thins
3 individual
Calorie controlled cooking spray
4 spray(s)
Sumac
¾ teaspoon(s), level
Orange
1 medium
Low Fat Natural Yogurt
5 g
Vinegar, All Types
½ tablespoon(s)
Ground Cumin
½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Cucumber
1 individual, extra large
Watercress
150 g
Radish
100 g
Chickpeas, cooked
1 can(s), large, drained
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the sandwich thins into small triangles. Transfer to a large bowl. Mist with plenty of spray and toss with 1⁄2 tsp of the sumac, seasoning well with sea salt and freshly ground black pepper. Spread out on a baking tray and bake for 10-12 minutes until crisp and golden. Set aside to cool.
2
Make a dressing: put the remaining sumac, the orange juice, yogurt, vinegar, cumin and cinnamon with some seasoning in a tightly sealed jar and give it a good shake. Set aside until needed.
3
Toss the cucumber with the watercress, radish slices, chickpeas and half the dressing (chill the rest in a sealed jar for another salad; it’ll keep for 2-3 days). Serve with the toasted sandwich thins.
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