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Tasha
Fattoush with pita, herbs and garden peas
Lebanese salad with pita bread, garden peas, yogurt, apple cider vinegar, garlic, mint, parsley, tomatoes and peppers.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Mix the baharat with the oil. Cut the pita bread lengthwise in half, so that you get 2 circles per roll.
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Brush the circles with the baharat oil and season to taste with pepper and salt. Cut each circle into 2 dots per person.
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Divide the pita coins over a baking sheet covered with parchment paper and bake in the center of the oven in approx. 10 min. Until crispy. Spoon halfway.
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Meanwhile, bring a large pot of water to the boil and cook the frozen garden peas for 3 minutes (blanch).
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Drain in a colander and let cool under cold running water.
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In the meantime, whisk the rest of the oil, the yogurt and the cider vinegar in a large bowl into a dressing.
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Press the garlic above and season with pepper and salt.
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Slice the fresh mint and the parsley. Halve the tomatoes and cut the sweet peppers into thin rings.
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Mix with the herbs and garden peas through the dressing.
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Spoon half of the crispy pit points through the vegetable salad and garnish with the rest of the pita coins. Serve immediately.
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Nutrition
470Calories
Sodium12% DV280mg
Fat43% DV28g
Protein18% DV9g
Carbs14% DV42g
Fiber28% DV7g
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