Fattoush With Quinoa Za’atar Crisps
There is some serious flavor in the dressing. The combination of sumac and pomegranate molasses is what gives this salad it’s Lebanese edge. The pomegranate molasses also known as pomegranate syrup is tangy but not too sweet.
The sumac Is a tangy Middle Eastern spice which adds a big flavor punch. It’s actually quite tart and a little goes a long way. I love it sprinkled on top of things — fresh greens, a cucumber salad, grilled chicken or bread. It has a lemony flavour which I love. The sumac and pomegranate molasses are fabulous together in this salad. What also works well with this salad are my quinoa za’atar crisp I made to go with the fattoush instead of flat bread. Za’atar is a Middle Eastern spice blend that like salt brings out the flavor of foods. It was wonderful in these quinoa crisps which I loved in this salad. They get nice and crisp and stay crunchy longer in the salad.
I made these super easy quinoa and seed za’atar crackers in partnership with GoGo Quinoa and their Organic Tri-colour quinoa. They are vegan, gluten-free and high protein and make the perfect snack with hummus or any other dip and also the perfect accompaniment to this salad.
I can’t get enough of this salad for the summer time. It has all I want in a summer salad – it’s loaded with all the bight flavours. It’s light, refreshing and satisfying especially with the quinoa za’atar crisp which I can snack on all day just on their own and are so simple to make that it’s worth making a double batch because you will go through the first one so quickly. They are well seasoned for this dish with the za’atar but they are versatile enough that you can use any spice blend in them, so you can experiment with flavours according to what you want to serve them with. You will love them and this salad I’m sure and hope you try them both!
For the crisps
For the salad
- Juice of 1 lemon
- 1 teaspoon pomegranate molasses
- 1 small garlic clove minced
- 1 teaspoon salt
- 2 teaspoons sumac divided
- 3 tablespoons extra-virgin olive oil
- 2 hearts of romaine chopped into 2-inch pieces
- 1 cup cherry tomatoes halved or quartered
- 2 English cucumbers sliced
- ½ red onion thinly sliced
- 2 radishes thinly sliced
- Quinoa seeded za’atar crisps
- 10 fresh mint leaves chopped, plus 2 tsp for the dressing
- Freshly ground black pepper
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk the water and chia seeds together and let stand 5 minutes until thickened. Stir in the quinoa, pepitas, sesame seeds, salt and za’atar.
- Evenly spread the quinoa mixture onto prepared baking sheet with spatula until it is between ⅛-inch to ¼-inch thick
- Bake for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes whatever size you prefer. Flip the crackers over with a spatula. Place parchment and crackers back on baking sheet.
- Bake for 25 to 30 minutes until edges are golden and center is set. Transfer baking sheet to cooling rack and cool completely on the sheet. Store in an airtight container.
- While they are cooling prepare your salad and vinaigrette. In a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 2 tsp finely chopped mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
- For the salad, toss the romaine, tomatoes, onion, cucumber, radishes, and quinoa za’atar crips in a salad bowl. Toss the salad with the vinaigrette. Dust with the remaining sumac, fresh mint and freshly ground black pepper. Serve immediately.