Crunchy pita croutons and lemony dressing take a simple salad to the next level. Serves 8 

Fattoush salad with preserved lemon vinaigrette

Serves 8

Ingredients

For the vinaigrette  

2 small preserved lemons 
3 Tbsp lemon juice 
1 clove garlic
3 Tbsp olive oil
1 Tbsp honey
2 tsp Dijon mustard
Milled black pepper  

For the fattoush salad  

1 Tbsp butter, melted 
1/2 Tbsp honey 1 pita bread
3 Tbsp white sesame seeds
6 mini cucumbers, sliced into thin rounds 
250g multicoloured cherry tomatoes, halved 
Handful of micro leaves and mint, for serving  

Method

1. For the vinaigrette, put all ingredients into a blender and blend until smooth. Season. 
2. Preheat oven to 180°C. 
3. Heat together the butter and honey to combine. 
4. Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
5. Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm chunks. 
6. Combine the cucumber and tomato in a serving bowl, top with pita chunks and season. 
7. Toss some vinaigrette through salad. Garnish with micro leaves and mint and serve with remaining dressing on the side.

Recipe & styling by: Lichelle May
Photography by: Zhann Solomons

Also read: Tuna and bean fattoush

The post Fattoush salad with preserved lemon vinaigrette appeared first on MyKitchen.

Say no to boring plain meals, and try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad instead!

SERVES 6 // COOK TIME 20 mins

INGREDIENTS
For the chickpeas
1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper
For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced in ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander
For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.
For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked.Remove from the heat and cut into bite- sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.
For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil
and season to taste. Drizzle over the salad.

Recipes & styling: Kate turner
Photography: Samantha pinto

This Mexican bean orzo recipe is the perfect warm and comforting dish, plus you likely already have most of the ingredients!

The post Moroccan chickpea salad appeared first on MyKitchen.