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    Jordan Bourke's Pak choi fattoush with yogurt and sumac dressing

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    Jordan Bourke's Pak choi fattoush with yogurt and sumac dressing

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes
    • Total time: 40 minutes

    Serves: 6 as a starter or light lunch

    Ingredients

    2 pitta breads
    2 tsp olive oil, plus 1 tbsp for frying
    235g pak choi, trimmed, halved lengthways and cut into 2cm-thick wedges
    1 red or green pepper, deseeded and roughly chopped
    1 small cucumber, roughly chopped
    250g baby tomatoes, roughly chopped
    3 salad onions, finely sliced
    100g radishes, finely sliced
    25g pack flat leaf parsley, leaves picked
    ½ x 25g pack mint, leaves picked
    300g Greek yogurt

    DRESSING
    1 lemon, zest of ½, juice of all
    1½ tbsp pomegranate molasses
    2 garlic cloves, crushed
    1 tbsp ground sumac, plus extra to serve
    1 tsp dried mint
    60ml extra virgin olive oil

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Tear the pitta bread into bite-sized chunks, dividing each one into a single layer. Spread out on a baking tray, drizzle with 2 tsp oil, season and bake for 5-8 minutes until golden brown and crisp; set aside.

    2. Meanwhile, put all the dressing ingredients in a bowl and whisk until well mixed; season. Toss the pak choi in 1 tbsp oil and season. Set a griddle pan over a high heat and fry the pak choi for 5-7 minutes, turning halfway, until emerald green and well charred. Set aside.

    3. Put the toasted pitta bread and remaining salad ingredients, apart from the yogurt and pak choi, into a large bowl and drizzle over most of the dressing. Toss to combine; season with a little more salt or lemon juice, if needed. To serve, spoon the yogurt into a serving dish, swirling it around. Spoon over the salad and pak choi, then scatter over a little more sumac and the remaining dressing. Serve straight away.

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue

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