Lebanese fattoush with fillet strips

Tasty Lebanese salad with vegetarian fillet strips.

Ingredients for fattoush salad

For 4 people

For the salad

• 1 pack of Quorn Fillet Strips
• 1 large pita bread, torn into bite-sized pieces
• 200 g frozen broad beans, thawed and without skins
• 100 g red cabbage, cut into pieces
• ½ cucumber, diced
• 12 cherry tomatoes, halved
• 80 g watercress
• 100 g feta, crumbled

For the dressing

• 2 teaspoons cumin seeds, dry fried in a frying pan
• 1 handful of peppermint leaves, roughly chopped
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon sugar
• ¼ teaspoon paprika powder
• salt and black pepper

How to prepare the fattoush

1. Preheat the oven to 190 °C. Bake the pita bread on a baking tray for 8 minutes until crispy. Remove the bread from the oven and let it cool.
2. Mix the Quorn Fillet Strips, broad beans, red cabbage, cucumber and cherry tomatoes in a large bowl.
3. Heat a small skillet over medium heat and cook the cumin seeds for about 30 seconds for the dressing. Then grind it fine with a mortar. Place the ground cumin seeds and the remaining dressing ingredients in a small jar with a lid and shake for about 30 seconds to mix the ingredients well. Season with salt and black pepper. Sprinkle the dressing over the salad and toss the salad.
4. Put the watercress on a plate, spoon the salad on top and sprinkle the crumbled feta and pita bread croutons over the salad.

Text and image:Quorn