Joe Wicks' tomato and pomegranate fattoush - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ tomato and pomegranate fattoush By You Magazine - June 16, 2019 Tomato and pomegranate fattoush makes a delicious vegetarian BBQ recipe. You can make it ahead, as long as you keep the bread separate. Maja Smend SERVES 1 1 pitta bread (see Joe’s Top Tip) 2 tbsp olive oil 2 tsp za’atar salt 8 cherry tomatoes – I like a mix of yellow and red handful of mint handful of parsley 5 radishes 1/2 cucumber 1 spring onion 2 tbsp pomegranate seeds 50g feta, crumbled juice of 1/2 lemon 1. Preheat the oven to 200C/180C fan/gas 6. Using scissors, cut the pitta into random shards. Transfer to a flat baking sheet, then toss with 1/2 tablespoon olive oil, 1 teaspoon of the za’atar and a good pinch of salt. 2. Spread out in a single layer and roast in the oven for 10 minutes, turning halfway, until golden and crisp. 3. While the pitta is roasting, chop the rest of your ingredients. Halve the cherry tomatoes, pick the mint leaves and roughly chop along with the parsley. Cut the radishes into quarters. Halve the cucumber lengthways, then use a teaspoon to remove the seeds and chop. Finely slice the spring onion. Put all these ingredients into a serving bowl along with the pomegranate seeds and the crumbled feta. 4. To make the dressing, whisk together the lemon juice, remaining olive oil and za’atar plus a good pinch of salt. Pour this over the other ingredients and mix well to combine. Get your pitta out of the oven and mix it through the salad. Fattoush done. JOE’S TOP TIP If making this ahead, keep the pitta separate so it stays crisp. For more servings, just scale up the recipe. For more new Body Coach recipes This dish features in Joe’s Veggie BBQ ebook (ten brand-new Lean in 15 recipes; available for free download on Kindle and Apple Books) and Veggie Lean in 15 (£16.99, Bluebird). To order a copy for £13.59 (a 20% discount) until 30 June call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved