Recipe

Autumn Roast Fattoush

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Autumn Roast Fattoush

Getting ready for the turn of the season and what better way with sweet roasted cabbage and melty halloumi served with toasted pitas and a dijony honey dressing.




Ingredients to serve 2

  • 300g x Pumpkin Chunks
  • 200g x Red Cabbage - cut into chunks
  • 1 x Red Onion - cut into chunks
  • 2 x Courgette - halved lengthwise and chunked
  • 1 x Pita Breads - halved and cut into croutons
  • 100g x Halloumi - cubed
  • 5g x Mint - leaves pulled from stem
  • 30ml x Apple Cider Vinegar
  • ½ tsp x Sumac
  • 1 tbsp x Maple Syrup
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pumpkin Chunks
  • 400g x Red Cabbage - cut into chunks
  • 2 x Red Onion - cut into chunks
  • 4 x Courgette - halved lengthwise and chunked
  • 2 x Pita Breads - halved and cut into croutons
  • 200g x Halloumi - cubed
  • 10g x Mint - leaves pulled from stem
  • 60ml x Apple Cider Vinegar
  • 1 tsp x Sumac
  • 2 tbsps x Maple Syrup
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C. Toss your pumpkin, red onion, cabbage, and courgette chunks in a large mixing bowl along with olive oil, salt, and pepper. Make a dressing by whisking together your apple cider vinegar, sumac and maple syrup with double the volume of olive oil - season to taste.

Washing Instruction

Wash your hands, red cabbage and courgette well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Fattoush is a Levantine salad made from toasted or fried pieces of khubz combined with mixed greens and other vegetables, such as radishes and tomatoes.

Step 1 - One Tray Roast Fattoush

Scatter your seasoned vegetables onto an oven tray (keep your large mixing bowl for use later) and pop into your preheated oven tray and roast for 15 minutes until your pumpkin is just about beginning to brown. Meanwhile toss pita croutons along with your cubed halloumi with some olive oil, salt, and pepper in your large mixing bowl. After your vegetables have roasted for 15 minutes, scatter your pita and halloumi over your vegetables and continue roasting for 12-15 minutes until your vegetables are lightly browned, your croutons are toasted and your cheese is soft.

To serve

Divide your autumn roast fattoush amongst your servings and finish by drizzling over your dressing. Enjoy!