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Walnut Meat Fatteh

A vegan take on a traditional Middle Eastern Fatteh, this delicious dish has a ground almond and flax flatbread base, loaded with a raw, spiced walnut ‘mince’, tahini yoghurt, tender chickpeas and sweet pomegranate seeds. The Fatteh is topped with aromatic fresh herbs and crunchy toasted pine nuts to serve.
It makes for a great summer lunch and is perfect for sharing
Prep Time28 mins
Cook Time35 mins
Servings: 2 people

Ingredients

For the pitta

  • 5.5 tbsp warm filtered water
  • 2 tbsp ground flax seed
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 tsp tahini
  • 3/4 tsp bicarbonate of soda
  • 2/3 cup ground almonds
  • A generous pinch of salt and black pepper to taste

For the walnut mince

  • 1 tbsp fresh parsley finely chopped
  • 1 roasted jarred red bell pepper
  • 1 small garlic clove
  • 1 tbsp diced red onion
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 cup walnuts
  • 1/4 tsp cinnamon
  • A pinch of salt and pepper to taste

For the yoghurt

  • 2 tbsp coconut milk yoghurt
  • 2 tsp lemon juice
  • 1 tsp tahini
  • 1 small garlic clove minced
  • 1/2 tbsp olive oil
  • A pinch of sea salt

For the chickpeas

  • 1 tsp cumin seeds
  • 1/2 can chickpeas drained and rinsed
  • 1/2 tbsp olive oil
  • A pinch of salt to taste

To serve

  • 1 tbsp pomegranate seeds
  • 1 tbsp pine nuts
  • 1/2 tbsp fresh chopped coriander
  • 1/2 tbsp fresh chopped mint
  • 1/2 tbsp fresh chopped parsley

Instructions

  • Preheat the oven to 180 degrees Celsius, 160 for fan assisted and line a shallow oven tray with baking paper.
  • To prepare the pitta breads, add the ground almonds, flax, bicarbonate of soda, salt and pepper to a mixing bowl. Stir well to combine.
  • Add four tablespoons of warm water, the oil, Tahini and lemon juice. Stir well to combine until you have a thick paste.
  • Add the remaining water and stir until you have a thick batter.
  • Spoon half the batter onto the lined baking tray into an oval pitta shape about 5mm thick.
  • Repeat with the remaining batter so you have two breads.
  • Transfer to the oven to bake for 15 minutes, flip and bake for a further 15-20 minutes until golden brown all over. Set aside to cool.
  • Whilst the flatbreads are cooking you can prepare the rest of the Fatteh. Add the rinsed chickpeas to a small pan and just cover with water. Simmer the chickpeas for five minutes or so until hot through.
  • Whilst the chickpeas are cooking, add the cumin to a dry frying pan over a low heat and toast gently for a minute until fragrant.
  • Drain the chickpeas and sprinkle over the toasted cumin and a pinch of salt. Drizzle with the oil and stir to combine.
    Add the pine nuts to the dry frying pan also over a low/medium heat and toast for a minute or two until lightly golden all over.
  • To prepare the walnut ‘mince’ add all the ingredients to a food processor and pulse to combine until you have a chunky crumb consistency.
  • Add all the yoghurt ingredients to a small mixing bowl and whisk together until smooth.
  • To assemble the Fatteh, roughly chop the flatbreads into triangles and arrange across a large serving platter.
  • Scatter over the seasoned chickpeas and top with the walnut mince.
  • Add generous dollops of the tahini yoghurt.
  • Scatter with the pomegranate seeds, fresh chopped herbs and toasted pine nuts to serve.
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