Name: Roasted Fattoush Salad
Prep time: Total prep and cook time: 20 mins plus 5 mins cooling
Yield: 2
Ingredients: 6 large tomatoes, halved; 2 garlic cloves, peeled and sliced; 1 tsp dried oregano; 2 x 60g wholemeal pittas, torn into bite-size pieces; 1 cal cooking spray; ½ large cucumber, halved lengthways, deseeded and thickly sliced; ½ small pack fresh parsley, roughly chopped, plus sprigs to serve; 80g pomegranate seeds; Pinch of sumac

Halved tomatoes, cucumber slices, pomegranate seeds, and bite-sized pitta pieces in a baking tray with a dark blue background. A bowl of fresh chopped parsley is on the side.

A fresh and vibrant light meal or side dish, this Middle Eastern dish makes the most of ripe tomatoes and can be customised with your favourite salad veg. This recipe was selected in partnership with Slimming World.

Serves

Prep

Total prep and cook time: 20 mins plus 5 mins cooling

Nutrition information

Each 652g serving contains (includes serving suggestion)

KCal: 307
Carbs: 51.0g
Fibre: 11.0g
Protein: 10.0g
Fat: 2.5g
(Low)
Saturates: 0.7g
(Low)
Sugars: 20.0g
(Low)
Salt: 0.76g
(Low)
Fruit/Veg Portion: 7

What makes a healthy, balanced diet?

Ingredients

6 large tomatoes, halved
2 garlic cloves, peeled and sliced
1 tsp dried oregano
2 x 60g wholemeal pittas, torn into bite-size pieces
1 cal cooking spray
½ large cucumber, halved lengthways, deseeded and thickly sliced
½ small pack fresh parsley, roughly chopped, plus sprigs to serve
80g pomegranate seeds
Pinch of sumac

Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6.

Step 2

Put the tomatoes cut-side up in a large non-stick roasting tin or baking tray. Scatter the garlic, oregano and pitta pieces around them and a couple of sprays of 1 cal cooking spray. Roast for 10 minutes or until the pittas are golden and crispy, then leave to cool for 5 minutes.

Step 3

Season lightly with pepper and stir through the cucumber, parsley, pomegranate seeds and sumac. Top with the parsley sprigs and serve straight away (as no one likes a soggy crouton!).

Recipe tips

To prepare to eat later, roast the croutons for 10 minutes on a separate tray and then add just before eating.

Roasted Fattoush Salad