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
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.
