المكونات
- Spinneysfood Fine Grain Sugar 30g
- Spinneysfood Bottled Drinking Water 10ml
- Pinenuts 80g
- Spinneysfood Fine Sea Salt A pinch
- Spinneysfood Za’atar 1 tsp + a handful
- Orange 1, juiced
- Lemons 2, juiced
- Spinneysfood Ground Sumac 2 tsp
- Pomegranate molasses 2 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 10ml
- Spinneysfood Fine Sea Salt To taste
- Discovery by Spinneys Spice Mix 115g
- Radishes 6, sliced
- Cucumber 1, sliced
- Spinneysfood Cherry Tomatoes 150g, halved
- Capsicum 1 green, diced
- Beetroot crisps 40g
- Spinneysfood Fresh Mint A handful
- Spinneysfood Fresh Pomegranate Jewels 80g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Orange sumac spice mix fattoush with za'atar pine nuts
Arabic 15 Mins Prep · 10 Mins Cook
- In a small pan over a medium heat, combine the sugar and water and cook until dissolved and lightly bubbling. Add the pinenuts and keep stirring until the sugar crystallises on the nuts, tip the pinenuts onto a sheet of baking paper. Season with a pinch of salt and za'atar.
- In a jar, combine the orange juice, lemon juice, sumac, pomegranate molasses, olive oil and salt, shaking until well combined.
- Place the salad mix in a large bowl with the prepared vegetables (radishes, cucumbers, tomatoes and capsicum) and beetroot crisps.
- Pour the dressing over the salad and toss gently to coat. Tear the fresh mint and a handful of zaatar into the salad and top with the candied hazelnuts and a scattering of pomegranate seeds just before serving.