Fattoush with Whipped Feta Yoghurt and Grilled Sea Bass
I'm going to go ahead and say it: this whipped feta yoghurt concoction is one of the best things I've made this year! I've used it here as the base for a salad and some grilled fish but honestly just serve it in a big bowl with crunchy things for dipping into it...
Whipped feta aside, Fattoush is a Lebanese bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes. Now, I'm not a huge raw radish fan and I don't have the patience for frying Arabic flat bread so I've subbed in olives and chunks of toasted pitta bread, making this an easy and accessible recipe for all.
Fattoush with Whipped Feta Yoghurt and Grilled Sea Bass
Serves 6
200g feta
150g Greek yoghurt
1 garlic clove, crushed
1 tbsp maple syrup (or honey)
250g cherry tomatoes, halved
150g olives
1 cucumber, deseeded and cut into chunks
1 red onion, very finely sliced
3 wholemeal pitta breads, toasted and cut into chunks
bunch of fresh mint, leaves chopped
bunch of fresh parsley, finely chopped
1 tbsp dried oregano
1 green chilli, finely finely chopped
1 lemon, zest and juice
2 tbsp extra-virgin olive oil, plus a little extra
6 sea bass fillets
sea salt and freshly ground black pepper
In a food processor, whiz the feta, yoghurt, garlic and honey with some salt and pepper until smooth. Divide between six plates and set aside.
In another bowl, put the tomatoes, olives, cucumber, onion, pitta chunks, mint, parsley, oregano, chilli and the zest and juice of the lemon and olive oil. Season well with salt and pepper and then toss everything together.
Heat the grill to high. Pat the fish dry with kitchen paper, drizzle with oil and season all over. Place on a baking sheet lined with foil then grill for 6-8 minutes, skin-side up.
Spoon the fattoush salad on top of the whipped feta yoghurt then serve with the grilled fish alongside.
Whipped feta aside, Fattoush is a Lebanese bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes. Now, I'm not a huge raw radish fan and I don't have the patience for frying Arabic flat bread so I've subbed in olives and chunks of toasted pitta bread, making this an easy and accessible recipe for all.
Fattoush with Whipped Feta Yoghurt and Grilled Sea Bass
Serves 6
200g feta
150g Greek yoghurt
1 garlic clove, crushed
1 tbsp maple syrup (or honey)
250g cherry tomatoes, halved
150g olives
1 cucumber, deseeded and cut into chunks
1 red onion, very finely sliced
3 wholemeal pitta breads, toasted and cut into chunks
bunch of fresh mint, leaves chopped
bunch of fresh parsley, finely chopped
1 tbsp dried oregano
1 green chilli, finely finely chopped
1 lemon, zest and juice
2 tbsp extra-virgin olive oil, plus a little extra
6 sea bass fillets
sea salt and freshly ground black pepper
In a food processor, whiz the feta, yoghurt, garlic and honey with some salt and pepper until smooth. Divide between six plates and set aside.
In another bowl, put the tomatoes, olives, cucumber, onion, pitta chunks, mint, parsley, oregano, chilli and the zest and juice of the lemon and olive oil. Season well with salt and pepper and then toss everything together.
Heat the grill to high. Pat the fish dry with kitchen paper, drizzle with oil and season all over. Place on a baking sheet lined with foil then grill for 6-8 minutes, skin-side up.
Spoon the fattoush salad on top of the whipped feta yoghurt then serve with the grilled fish alongside.
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