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Middle Eastern Artichoke Salad with Feta | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Im Backrohr zart geröstete Artischockenherzen treffen auf warmen, cremig geschmolzenen Feta, würzige Kichererbsen und frischen Babyspinat. Abgerundet mit knackigen Pinienkernen, fruchtigen Granatapfelkernen, frischen Kräutern und einem samtigen Tahini-Zitronen-Dressing wird dieser orientalische Salat zu einem aromatischen Hauptgericht.
Ingredients
Preparation method
Preparation & roasting in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Drain the artichoke hearts, let drain thoroughly, and halve or quarter depending on size. Drain the chickpeas in a sieve, rinse with cold water, and pat dry with paper towels.
Distribute the artichoke hearts and chickpeas on the baking sheet. Place the feta whole or cut into chunky blocks in between. Peel and finely chop the garlic. Drizzle the vegetables and feta with approx. 30 ml olive oil and season evenly with the chopped garlic, ground cumin, and salt and pepper.
Chef's tip
Oven tip: Make sure the artichoke hearts are patted well dry before placing them on the sheet – this way they caramelize especially well in the oven and turn wonderfully crisp around the edges.
Flavor kick: Sprinkle the finished salad with a pinch of sumac before serving for a tangy freshness that pairs perfectly with the nutty tahini and salty feta.
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