Cheap Eats Recipes

Fattouch with a twist

By Amy @ cookbookmaniac

In an attempt at being a little more healthy I converted one of my all-time favourite salads to include a wholegrain and less fat. I went on an accidental healthfood shopping spree with a friend and I picked up a packet of the ancient grain, quinoa, which seems to have suddenly taken the health-conscience western world by storm. It was simple to prepare and its addition did not seem to interfere with the true essence of the recipe. Instead of deep-fried flatbread, I used toasted, leftover sourdough bread. I must confess, the inclusion of these croutons was more out of frugality than mere health concerns. We had a remaining half a loaf from the previous nights delicious beef bourguignon. I couldn't bear to see it go to waste. It toasted up a treat and I added it in at the very moment I was ready to consume this superfood salad. These bite-size cubes can get very soggy when sitting in the dressing. Ingredients Recipe adapted from New Flavours of the Lebanese Table by Nada Saleh 2 tablespoons organic white quinoa 2 roma tomatoes 1 cucumber 4 radishes 1/2 red onion 4 leaves of cos lettuce handful of flat parsley leaves half-handful of fresh mint juice of half a lemon 1 teaspoon of pomegranate molasses 1 garlic clove, crushed 1/4 cup extra virgin olive oil approx 2 large slices of sourdough bread 1/2 teaspoon sumac 1/ Rinse the quinoa in a bowl of water and drain. Fill a small pot with water…