This Fattoush recipe is a delightful Middle Eastern salad that of course is entirely plant-based, bursting with fresh flavours and gorgeous colours. This salad typically consists of a vibrant mix of vegetables, fragrant herbs, and crispy pita bread, all brought together by a zesty dressing. A dish that’s perfect as a side or healthy main.
Ingredients:
3 large red bell peppers
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
2 cups cherry tomatoes, halved
1 cucumber, diced
1 small red onion, thinly sliced
1 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon agave
Salt and pepper, to taste
- Instructions:
Preheat your Traeger to a temperature of around 200°C (390°F).
2. Cut the red bell peppers into large flat pieces, removing the seeds and membranes. In a bowl, toss the pepper pieces with 2 tablespoons of olive oil, smoked paprika, ground cumin,
salt, and pepper until evenly coated.
3. Place the seasoned red pepper pieces directly on the smoker’s grates or in a smoker-safe pan. Close the lid and smoke the peppers for about 30 to 40 minutes or until they become tender and acquire a nice smoky flavor. Remove them from the smoker and let them cool slightly.
4. While the peppers are smoking, prepare the herb and lemon dressing. In a blender, combine the fresh parsley, fresh mint, baby capers, garlic, lemon juice, vegetable oil, and a pinch of salt. Blend until you achieve a smooth and zesty dressing. Taste and adjust the seasoning if necessary, keeping in mind that the capers will bring some saltiness.
5. Once the smoked red peppers have cooled, cut them into bite-sized strips and place them in a large mixing bowl.
6. Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the bowl with the smoked red peppers.
7. Pour the herb and lemon dressing over the vegetables and toss everything gently to ensure the dressing coats the ingredients evenly.
8. In a small bowl, whisk together the extra-virgin olive oil, minced garlic, agave, salt, and pepper. Drizzle this dressing over the smoked pepper fattoush, adding an extra layer of flavour.
9. Allow the flavors to meld for a few minutes before serving. Garnish with extra chopped parsley and mint if desired.
10. Serve the smoky pepper fattoush as a refreshing and zesty side dish or a light and delicious main course. Enjoy the delightful blend of smoky flavours and vibrant herbs.
VeggieVision TV tip……. add some sliced pittas breads just before serving.
Recipes created by Yorkshire Nourishment in association with Traeger.
With many thanks to Traeger for supporting our vegan BBQ features by supplying a grill to VeggieVision TV.
