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Silverbeet fatteh with sumac yoghurt and chickpeas

Name: Silverbeet fatteh with sumac yoghurt and chickpeas recipe
Yield: 4
Ingredients: 2 cups (400g) dried chickpeas, soaked overnight; 3 large pieces Lebanese bread, cut into 4 large triangles; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1/2 bunch silverbeet, stalks removed; 1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped; 1/2 cup (80g) toasted pine nuts; 200g good-quality, hot smoked trout or salmon, flaked; 1 cup (280g) natural yoghurt; 1 tbs za’atar, plus extra to sprinkle; 2 garlic cloves, crushed; 2 1/2 tsp sumac; Juice of 1/2 lemon; 2 tbs pomegranate molasses; Juice of 1 lemon; 1/4 cup (60ml) extra virgin olive oil

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by Tom Walton

Sep 06, 2020

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation." – Tom Walton. You'll need to start this recipe 1 day ahead.

2 cups (400g) dried chickpeas, soaked overnight
3 large pieces Lebanese bread, cut into 4 large triangles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 bunch silverbeet, stalks removed
1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
1/2 cup (80g) toasted pine nuts
200g good-quality, hot smoked trout or salmon, flaked

Yoghurt dressing (makes approx. 295g)

1 cup (280g) natural yoghurt
1 tbs za’atar, plus extra to sprinkle
2 garlic cloves, crushed
2 1/2 tsp sumac
Juice of 1/2 lemon

Pomegranate dressing (makes approx. 125ml)

2 tbs pomegranate molasses
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.
2.

Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.
3.

For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.
4.

For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.
5.

Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.
6.

Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.