A symphony of sun-blessed flavours combine for a bold salad with zesty Za-atar and hearty hummus
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 661 |
| Fat | 39.3g |
| Saturates | 7.8g |
| Protein | 22.1g |
| Carbs | 66g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
To make the za’atar chickpeas, drain and rinse the chickpeas, then place them on the baking tray. Drizzle over 2 tbsp olive oil. Add the za’atar, fine coriander, cumin and salt, then toss to coat. Place in the oven to roast for 30 minutes, or until golden.
Finely chop the coriander. Mince the garlic. Juice the lime. Place the coriander, garlic and lime juice in a bowl and combine with 4 tbsp olive oil, honey and salt.
Peel and finely slice the red onion. Quarter the tomatoes.
Spread the hummus on a serving platter. Top with the crispy za’atar chickpeas, Roma tomatoes, sundried tomatoes, crumbled feta cheese and microgreens. Drizzle over the dressing.
Sprinkle over extra za’atar and serve.
