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Fattoush with pita, peas and sweet vegetables
Lebanese salad with pita bread, peas, yogurt, cider vinegar, garlic, mint, parsley, tomato mix and sweet paprika.
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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.
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Halve the pita bread lengthwise.
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Brush the halves with the herb oil and cut each half into 8 dots.
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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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In the meantime, bring a layer of water to a boil in a saucepan and boil the garden peas for 3 minutes. Drain in a sieve and rinse under cold running water.
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Meanwhile, mix the remaining oil, yogurt and cider vinegar into a dressing.
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Press the garlic above and season with pepper and salt.
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Halve the tomatoes and cut the peppers into rings.
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Cut the mint and parsley leaves coarsely.
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Add to the tomato and paprika together with the garden peas.
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Spoon the dressing and half of the crispy pit points through the salad. Garnish with the rest of the pita coins and serve immediately.
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Nutrition
355Calories
Sodium8% DV200mg
Fat31% DV20g
Protein16% DV8g
Carbs11% DV32g
Fiber28% DV7g
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