Mughlai-inspired Fattoush Salad

Ingredients

In this Mughlai-inspired version of Fattoush, we incorporate Mughlai spices like cardamom, saffron, and garam masala to add a rich and aromatic twist to the traditional Levantine salad. Additionally, we replace the traditional pita bread with toasted naan bread croutons, which lend a unique texture and flavor to the dish. We alse have the original recipe for Fattoush, so you can check it out.

• 2 cucumbers, sliced (300g) 2 cucumbers, sliced (300g)
• 4 tomatoes, diced (500g) 4 tomatoes, diced (500g)
• 1 red onion, thinly sliced (100g) 1 red onion, thinly sliced (100g)
• 1 bunch of radishes, thinly sliced (150g) 1 bunch of radishes, thinly sliced (150g)
• 1 cup fresh parsley leaves, chopped (30g) 1 cup fresh parsley leaves, chopped (30g)
• 1 cup fresh mint leaves, chopped (30g) 1 cup fresh mint leaves, chopped (30g)
• 2 naan bread, cut into cubes (200g) 2 naan bread, cut into cubes (200g)
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• 2 tablespoons pomegranate molasses (30ml) 2 tablespoons pomegranate molasses (30ml)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 30g (Sugar: 8g)
• Protein: 5g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the cucumbers, tomatoes, red onion, radishes, parsley, and mint.
3. 3.
   In a separate bowl, whisk together the olive oil, pomegranate molasses, lemon juice, ground cardamom, saffron threads, garam masala, salt, and pepper.
4. 4.
   Drizzle the dressing over the salad and toss gently to combine.
5. 5.
   Spread the naan bread cubes on a baking sheet and toast in the preheated oven for 8-10 minutes, or until golden and crispy.
6. 6.
   Remove the naan bread croutons from the oven and let them cool slightly.
7. 7.
   Sprinkle the toasted naan bread croutons over the salad just before serving.
8. 8.
   Toss the salad once more to ensure all the flavors are well combined.
9. 9.
   Serve the Mughlai-inspired Fattoush salad immediately and enjoy!

Treat your ingredients with care...

• Naan bread — To achieve perfectly crispy croutons, make sure to cut the naan bread into small cubes and toast them until golden brown. You can also use store-bought naan bread or make your own for a homemade touch.

Tips & Tricks

• For an extra burst of flavor, you can add some toasted almonds or pistachios to the salad.
• If you prefer a sweeter dressing, you can add a teaspoon of honey to the pomegranate molasses dressing.
• Feel free to customize the salad by adding other vegetables or herbs of your choice, such as bell peppers or cilantro.
• To make the salad more substantial, you can add grilled chicken or paneer cubes.
• If you can't find pomegranate molasses, you can substitute it with a mixture of equal parts lemon juice and honey.

Serving advice

Serve the Mughlai-inspired Fattoush salad as a refreshing appetizer or as a light main course. It pairs well with grilled meats or can be enjoyed on its own for a satisfying vegetarian meal.

Presentation advice

To enhance the presentation, garnish the salad with a sprinkle of pomegranate seeds and a few fresh mint leaves. Serve it in a large salad bowl or on individual plates for an elegant touch.