Fattoush tabbouleh, roasted garlic hummus and pickled turnips
Appetizers, Vegetables and Fruits
A smart mix between tabbouleh and fatouche salad, serve with the famous red pickled turnips and roasted garlic hummus.
IngredientsRecipe for 4 persons
For the fatouche salad
For the pickled turnips
For the hummus
- Olive oil
- Salt and pepper
Preparation time: 40 min
- For the preparations
Cut the cucumber, the tomatoes and the onion in big cubes (1x1cm). Chop the mint, the parsley and squeeze the lemons. Cut the turnips in small cubes (0.5x0.5cm), slice the beets. Cut the hat of the garlic head, put in a aluminium foil, cover with olive oil, close it and cook it for 30 minutes until it gets tender. Strain the chick peas. Cut the pita in tips, get it crispy in the oven with a drizzle of olive oil.
- For the turnips and the tabbouleh
Mix the couscous with olive oil, bring the water to boil and pour it on the couscous, cover it and let it cook for 20 minutes. Grain the couscous with a fork, season it with half of the lemon juice, salt, Pepper and olive oil. Add the chopped herbs. Put the beets and the turnips in a bowl, bring the vinager and the sugar to boil, pour it on the veggies, cover and let seat for at least 45 minutes.
- For the hummus
In the cutter, put the chickpeas, the tahini, the olive oiland the roasted garlic, make it smooth and season it.
- For the plattingIn a bowl, mix the tomatoes, the cucumber, the onion, with the rest of the lemon juice, olive oil, salt and pepper.Fill a cookies cutter, half with the couscous and half with the vegetables salad.Make big hummus dots all around and top it with the turnips, finish with the pita crisps everywhere.
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