What are the main ingredients in Moreish Middle Eastern Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Moreish Middle Eastern Salad?

Calories: 723, Carbs: 85 grams, Fat: grams, Protein: 28.6 grams, Sugar: 28.9 grams, Salt: 1691 grams

How do I prepare Moreish Middle Eastern Salad?

WOW!: Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in! GET GOING: Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. PICKLE & COAT: In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating. FRYING TIME: Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel. ALMOST THERE...: Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning. ALL TOGETHER NOW: Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tsp of a sweetener of choice and 20ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.

What should be prepared from my kitchen to make Moreish Middle Eastern Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Moreish Middle Eastern Salad

Name: Moreish Middle Eastern Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

This moreish salad is made up of pickled dates and red onion, dukkah crusted feta, golden sumac pita croutons, crunchy green beans, roasted beetroot, mini Outcast beetroot falafel balls and fresh mint. Served on a bed of mixed leaves – fresh and summery!

Moreish Middle Eastern Salad

with dukkah crusted feta & mini falafel balls

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Danish-style Feta
Dukkah
Fresh Mint
Green Beans
Outcast Beetroot Falafel Mix
Pita Bread
Pitted Dates
Red Onion
Red Onions
Salad Leaves
Sumac
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

GET GOING
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 100ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls . Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in ½ tsp of a sweetener of choice and 10ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!

Beetroot - 200g
Outcast Beetroot Falafel Mix - 55g
Pitted Dates - 20g
Red Onion - 1
Sumac - 2,5ml
White Wine Vinegar - 30ml
Dukkah - 15ml
Danish-style Feta - 40g
Green Beans - 80g
Pita Bread - 1
Fresh Mint - 5g
Salad Leaves - 20g

Download the Recipe

Serves 2

GET GOING
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tsp of a sweetener of choice and 20ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!

Beetroot - 400g
Outcast Beetroot Falafel Mix - 110g
Pitted Dates - 40g
Red Onion - 1
Sumac - 5ml
White Wine Vinegar - 60ml
Dukkah - 30ml
Danish-style Feta - 80g
Green Beans - 160g
Pita Bread - 1
Fresh Mint - 8g
Salad Leaves - 40g

Download the Recipe

Serves 3

GET GOING
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 300ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1½ tsp of a sweetener of choice and 30ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!

Beetroot - 600g
Outcast Beetroot Falafel Mix - 165g
Pitted Dates - 60g
Red Onions - 2
Sumac - 7,5ml
White Wine Vinegar - 90ml
Dukkah - 45ml
Danish-style Feta - 120g
Green Beans - 240g
Pita Bread - 2
Fresh Mint - 12g
Salad Leaves - 60g

Download the Recipe

Serves 4

GET GOING
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 400ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tbsp of a sweetener of choice and 40ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!