Ingredients

Suitable for Vegans

1 pack Crispy Sea Salt and Black Pepper Tofoo Bites

4 tbsp olive oil

2 wholemeal pitta breads

2 tsp sumac

1 lemon

1 clove garlic

1 tsp light brown sugar to taste

2 roasted peppers from a jar

½ large cucumber

150g pomegranate seeds

150g radishes

Handful of fresh mint and coriander

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Crispy Sea Salt and Black Pepper Tofoo Bites Fattoush Salad

Serves 2 • Prep 10 min • Cooking

Crispy Sea Salt and Black Pepper Tofoo Bites Fattoush Salad
Ingredients

Suitable for Vegans

1 pack Crispy Sea Salt and Black Pepper Tofoo Bites

4 tbsp olive oil

2 wholemeal pitta breads

2 tsp sumac

1 lemon

1 clove garlic

1 tsp light brown sugar to taste

2 roasted peppers from a jar

½ large cucumber

150g pomegranate seeds

150g radishes

Handful of fresh mint and coriander

Method

Underline

1. Preheat the oven to 160°C (180°C fan).

2. Place the Tofoo Bites on a baking tray and cook in the oven for 20-25 minutes.

3. Cut the pitta breads into bite sized pieces and toss with 2 tbsp olive oil, 1 tsp sumac and salt and pepper then lay out on a tray and bake in the oven for 15-20 minutes until golden and crispy.

4. To make the salad, chop the cucumber, radish and roasted peppers and place in a serving bowl. Add the pomegranate seeds and the chopped fresh herbs.

5. To make the dressing add 2 tbsp olive oil, 1 tsp sumac, the zest and juice of 1 lemon, light brown sugar and salt and pepper to taste. Peel and grate in the garlic then mix well to combine.

6. Add the dressing to the salad and toss well.

7. Top with the Tofoo Bites and crunchy pitta chips.