Winter Fattoush Salad Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 teaspoon agave nectar
• 1/4 cup feta cheese (optional)
• ½ cup flat leaf parsley leaves (or a mix of parsley and mint)
• 2 cloves garlic, minced
• ½ teaspoon ground sumac
• 1 teaspoon kosher salt
• 4 fresh Lacinato kale leaves
• 2 tablespoons lemon juice
• 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain)
• 3 tablespoons olive oil
• 1 small onion, coarsely chopped
• 1 tablespoon minced parsley
• 1 large organic English or Persian cucumber with skin (about 1 cup shredded)
• 2 large pita breads
• 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded)
• Salt and freshly ground black pepper to taste
• 1 small head savoy cabbage (about 2 heaping cups, shredded)
• 1 tablespoon za'atar

Instructions:

1. Toast the pita: Preheat the oven to 350F.
2. Whisk the oil, zaatar and salt in a small bowl.
3. Lay the pita bread on a baking sheet and brush both sides with the oil.
4. Saute the onions and oil in a small skillet until onions soften and begin to brown.
5. Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.
6. Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.Compose the salad: Toss the salad ingredients in a large bowl.
7. Add the lentils and pita crisps.
8. Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.