Feta, baby kale and beet fattoush
This feta, baby kale and beetroot fattoush is vegetarian, easy and ready in under 30 minutes. Plus, it's under 500 calories. Use a mix of colours of beetroot if you like
Mexican fattoush salad
Serves 2 - 3
Easy
Prep:
Cook:
Although hardly traditional, this salad brings together the freshness and crunch of a Middle Eastern fattoush with Mexican-inspired flavours
Skip to ingredients
- 1 tsp vegetable oil
- 165g tin of sweetcorndrained and patted dry
- 1 tsp Tajín
- 400g tin of pinto beansdrained
- ½ red oniondiced
- ½ cucumberdiced
- handful of radishesfinely sliced
- 1 mangocut into small pieces
- 1 large romaine lettuceshredded
- few handfuls of blue corn tortilla chips
- handful of crumbled feta
- Valentina hot sauceto serve (optional)
JALAPEÑO SALSA VINAIGRETTE
- 1 tsp dijon mustard
- 2 limesjuiced
- 2 tbsp extra-virgin olive oil
- 1 jalapeñofinely chopped
- large handful of corianderfinely chopped, plus a few extra sprigs to serve
Nutrition: per serving (3)
- kcal396
- fat16g
- saturates2g
- carbs41g
- sugars13g
- fibre17g
- protein12g
- salt1g
Method
step 1
Put a frying pan over a medium-high heat and add the oil. Spread out the corn in an even layer and cook for a few minutes until lightly charred on one side, then turn and repeat on the other side. When golden all over, toss through the Tajín, take off the heat and allow to cool.
step 2
Put the beans in a large salad bowl with the onion, cucumber, radishes and corn. Gently fold through the mango and lettuce.
step 3
Make the vinaigrette by mixing the mustard, lime juice and oil until it has emulsified. Stir through the jalapeño and coriander, and season to taste.
step 4
Lightly break up the tortilla chips over the salad and spoon over the dressing. Gently toss, then top with the feta, a few coriander sprigs and a drizzle of hot sauce, if you like.
