Silverbeet Fatteh With Spiced Yoghurt and Chickpeas

This Middle-Eastern inspired recipe is a tasty and healthy meal that can be eaten as a meal, a side dish or as a snack.

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Silverbeet Fatteh with Spiced Yoghurt and Chickpeas

  • Author: mydr
  • Yield: 4 1x


Tasty healthy meal that can be eaten as a meal and as a snack.


  • 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


  • 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


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


  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.
  6. Drizzle over pomegranate dressing, season and toss to combine.
  7. Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.
  • Category: Easy
  • Cuisine: Middle Eastern


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