Oriental Fattoush Salad with Cheese
Source: https://www.oldenburger-professional.com/rcp_recipe/oriental-fattoush-salad-with-cheese
Total time
20 Minutes
Difficulty
easy
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Cream: |
||
| 100 | ml | Oldenburger Whipping Cream, 30% fat |
| 10 | g | ras el hanout spice mix |
For the Vinaigrette: |
||
| 50 | ml | elderflower vinegar |
| 20 | ml | elderflower syrup |
| 60 | ml | rapeseed oil |
| 30 | ml | hazelnut oil |
| 40 | ml | vegetable stock |
| salt | ||
| sumac | ||
For the Salad: |
||
| 200 | g | chickpeas (tinned), strained |
| 50 | g | Oldenburger Gouda, 48% fat i.d.m., diced |
| 50 | g | Oldenburger Edam, 40% fat i.d.m., diced |
| 50 | g | parsley leaves, plucked |
| 350 | g | cherry tomatoes, halved |
| 10 | slices white bread, without crust, toasted and cut in half | |
Preparation
Combine the Oldenburger Whipping Cream with the ras el hanout spice mix, pour it into a cream siphon and carbonate it. Make a vinaigrette with the vinegar, syrup, oils and stock and season it with salt and sumac.
The Final Touch
Mix the chickpeas, cheese, parsley and tomatoes with the vinaigrette. Arrange the salad with two half slices of white bread on each plate and serve garnished with a spot of the ras el hanout cream.
Tips from Chefs to Chefs
You can vary the vegetables and herbs depending on what’s in season and your personal preferences.
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