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Recipe by

Julie Van Rosendaal

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Lentil Fattoush Salad

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 4

Made with toasted pitas, this crunchy chopped Middle Eastern salad can be made using any number of summer ingredients.

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Recipe by

Julie Van Rosendaal

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Ingredients

Directions

Nutrition

Ingredients

    2 pitas

    1/3 cup (75 mL) canola oil, plus extra for brushing

    1 small head Romaine lettuce, chopped

    3/4 cup (175 mL) cooked green lentils

    1 cucumber, chopped

    1 pint cherry or grape tomatoes, halved

    quarter red onion, thinly sliced

    1 cup (250 mL) chopped Italian parsley, mint, or cilantro

    1 lemon, juiced

    1 garlic clove, finely crushed

    to taste, salt and pepper

Directions

  1. Preheat oven to 400˚F (200°C). Brush pitas with oil and bake for 10-12 minutes, until toasted. Break into pieces.
  2. Arrange romaine, lentils, cucumber, tomatoes, onion, and herbs in a wide, shallow bowl or platter. In a small jar, combine oil, lemon juice, garlic, salt, and pepper and shake to fully combine. Drizzle over the salad, adding the broken toasted pitas at the end to keep them crunchy. Serve immediately.

Quick Tip: Add a garlic clove when cooking your lentils to boost flavour.
Add a handful of crunchy, chopped radishes or salty, crumbled Feta cheese - both are delicious additions to this salad

Nutritional Information

  • Serving Size: 1 3/4 cups (425 mL)
  • Per serving:
  • Calories 360
  • Total Fat 20 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 38 g
  • Dietary Fibre 9 g
  • Sugar 8 g
  • Protein 11 g
  • Sodium 340 mg
  • Potassium 874 mg
  • Folate 333 mcg

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