Prep Time:
35
Cook Time:
10
Total Time:
35
This Lebanese-inspired fattoush layers crisp vegetables, herbs, toasted pita, and cooked High Plains Cranberry Beans tossed with warm baharat spices. It is fresh, bright, and hearty enough to serve as a salad or light meal.
Ingredients:
2 cups cooked High Plains Cranberry Beans
2 medium pita rounds
¼ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 teaspoon dried mint
½ teaspoon black peppercorns
1 bay leaf
¼ teaspoon fennel seeds
2 whole allspice
2 whole cloves
½ teaspoon mustard seeds
2 tablespoons sumac
¼ cup extra virgin olive oil, plus ¼ cup for beans
Juice of ½ lemon
Salt, as needed
1 bunch flat-leaf parsley, leaves picked
½ bunch fresh mint, leaves picked
1 bunch green onions, thinly sliced
1 seedless cucumber, thinly sliced
8 medium red radishes, thinly sliced
1 pint small tomatoes, halved
How-To:
Preheat oven to 350°F.
Tear pita open and toast until golden brown. Let cool on a rack.
Toast whole spices for the baharat in a dry pan just until fragrant, about 10 seconds. Cool and grind.
In a mixing bowl, toss cooked cranberry beans with baharat, ¼ cup olive oil, and salt.
Break toasted pita into bite-size pieces and add to a large salad bowl.
Sprinkle pita with sumac, ¼ cup olive oil, lemon juice, and salt, then toss to coat.
Add parsley, mint, green onions, cucumber, radishes, tomatoes, and spiced cranberry beans.
Mix gently and serve right away.
