Silverbeet fatteh with sumac yoghurt and chickpeas

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

INGREDIENTS

• 2 cups (400g) dried chickpeas, soaked overnight
• 3 large pieces Lebanese bread, cut into 4 large triangles
• 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
• 1/2 bunch silverbeet, stalks removed
• 1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
• 1/2 cup (80g) toasted pine nuts
• 200g good-quality, hot smoked trout or salmon, flaked

YOGHURT DRESSING (MAKES APPROX. 295G)

• 1 cup (280g) natural yoghurt
• 1 tbs za’atar, plus extra to sprinkle
• 2 garlic cloves, crushed
• 2 1/2 tsp sumac
• Juice of 1/2 lemon

POMEGRANATE DRESSING (MAKES APPROX. 125ML)

• 2 tbs pomegranate molasses
• Juice of 1 lemon
• 1/4 cup (60ml) extra virgin olive oil

• METHOD

  • 1.
    Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.
  • 2.
    Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.
  • 3.
    For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.
  • 4.
    For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.
  • 5.
    Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.
  • 6.
    Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.