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Jordan Bourke's Pak choi fattoush with yogurt and sumac dressing
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Serves: 6 as a starter or light lunch
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
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
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.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.