Silverbeet fatteh with sumac yoghurt and chickpeas

Tom Walton, Link
  • Dinner, Lunch, Main
  • Prep: 15 min
  • Cook: 1 hr 20 min
  • Total: 1 hr 35 min
  • Difficulty: Easy
  • Servings: 4
Expand nutrition (1 serving)
  • Calories: 1124
  • Carbohydrates: 100 g
  • Cholesterol: 59 mg
  • Fiber: 17 g
  • Fat: 68 g
  • Saturated Fat: 9 g
  • Protein: 40 g
  • Sodium: 864 mg
  • Sugar: 55 g

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

Silverbeet fatteh with sumac yoghurt and chickpeas

Ingredients

  • 2 cups (400g) dried chickpeas, soaked overnight
  • 3 large pieces Lebanese bread, cut into 4 large triangles
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 1/2 bunch silverbeet, stalks removed
  • 1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
  • 1/2 cup (80g) toasted pine nuts
  • 200g good-quality, hot smoked trout or salmon, flaked
  • 1 cup (280g) natural yoghurt
  • 1 tbs za’atar, plus extra to sprinkle
  • 2 garlic cloves, crushed
  • 2 1/2 tsp sumac
  • Juice of 1/2 lemon
  • 2 tbs pomegranate molasses
  • Juice of 1 lemon
  • 1/4 cup (60ml) extra virgin olive oil

Steps

  1. Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.
  2. Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.
  3. For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.
  4. For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.
  5. Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.
  6. Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.