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Middle Eastern Swiss Chard Salad with Oven-Baked Feta | Spiced & Warm
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer, lauwarmer Hauptspeisen-Salat aus der orientalischen Levante-Küche: Zarter frischer Mangold und nussige Kichererbsen, verfeinert mit cremigem, im Backrohr gebackenem Feta, samtigem Tahini-Zitronen-Dressing, gerösteten Pinienkernen und fruchtigen Granatapfelkernen.
Ingredients
Preparation method
Prepare the Oven & Feta
Preheat the oven to 200 °C top/bottom heat. Place the feta in an ovenproof dish, drizzle with 1 tbsp of olive oil, and season with a little honey, a pinch of cumin, salt, and pepper. Bake in the oven for approx. 15 minutes until golden brown and soft.
In a small pan, toast the pine nuts without oil over medium heat until fragrant and golden. Then set aside.
Swiss Chard, Chickpeas & Dressing
Thoroughly wash the fresh Swiss chard. Cut the stems into thin strips and the leaves into bite-sized pieces. Peel and finely chop the garlic. Rinse the chickpeas in a sieve and drain well.
Chef's tip
Fresh, warm flatbread or crusty sourdough bread pairs wonderfully with this to scoop up the creamy tahini dressing and aromatic baked feta.
If you like it even fruitier, you can also add a dash of pomegranate syrup to the dressing.
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