Za’atar and tahini chilli greens bowl
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- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
- Dietary
- Egg-freePregnancy-friendly
A fresh, herby greens bowl with a creamy tahini chilli dressing, smoky salmon, salty feta and a bright za’atar finish.
Ingredients
- 150g/5½oz pearl couscous
- 100g/3½oz kale
- pinch salt
- 1 cucumber, cut into fine strips
- 100g/3½oz frozen peas, thawed
- 100g/3½oz sugar-snap peas, roughly sliced
- 2 birds' eye green chillies, roughly chopped
- 2 tbsp tahini
- small handful dill
- 1 garlic clove, crushed
- ½ lemon, juice only
- 1 tbsp za’atar, plus extra to finish
- 100g/3½oz feta
- 2 slices hot smoked salmon
Method
To make the za’atar and tahini chilli greens bowl, cook the pearl couscous according to the packet instructions. Drain and leave to cool.
Put the kale in a bowl with a pinch of salt and massage until softened. Add the cucumber, peas, sugar snap peas and cooled pearl couscous.
Blend the green chillies, tahini, dill, garlic, lemon juice and za’atar until smooth. Add two tablespoons of water and blend again. Pour the dressing over the salad and mix well.
Crumble over the feta, top with the smoked salmon and finish with an extra sprinkle of za’atar and the savoury granola.
