Sunday, May 24, 2020

Vegan Recipes: Naan & Fattoush Salad with a Provençal Twist


Herbed Garlic Naan & Savory Fattoush Salad

Herbed Garlic Naan & Savory Fattoush Salad
with a glass of Delicious Beaujolais Wine

Naan sprinkled with caramelized minced 
Garlic & fried Herbes de Provence  

Naan Platter
Pic. 8

Savory Fattoush Salad

 Savory Fattoush Salad Platter

Meyer Lemon Vinaigrette Dressing 
in a Mason Jar
Pic. 16

Whisked Meyer Lemon Vinaigrette Dressing  

Meyer Lemon Vinaigrette Dressing 
Ingredients in a bowl

Caramelized minced 
Garlic & fried Herbes de Provence 
Pic. 1 

Cooked naans on a tray lined with 
paper towel to remove excess oil
Pic. 7

Cooking Naan in a Skillet Pan
Pic. 6

Divide Naan dough into 8 equal balls
Pic. 5

Naan dough formed in a ball
Pic. 4

Naan dry & wet Ingredients in a bowl
Pic. 3

Naan dry Ingredients in a bowl
pic. 2

Naan Ingredients 

Fattoush Salad Arrangements with Little 
Gem Lettuce Leaves on Platter
Pic. 15

Little Gem Lettuce Leaves 
Arrangements on Platter
Pic. 14

Fattoush Salad with sliced Radishes &
fresh Herbes de Provence
Pic. 13b

Fattoush Salad Chopped Ingredients 
in a bowl
Pic. 13a

Fattoush Salad Chopped Ingredients
Pic. 12

Fattoush Salad Ingredients

Beautiful Herbes de Provence: 
Oregano, Thyme & Marjoram from my 
wonderful friend, Jean's Garden
Pic. 11

Gorgeous Radishes 

Halved Rainbow Cherry Tomatoes
Pic. 9

Rainbow Cherry Tomatoes & Scallions 

 Chopped Cucumber
Pic. 10

Vegan Feta Cheese

Organic Sumac 

Greetings Foodies and Lovers of Delicious Vegan Foods!

You love making and enjoying this easy, yeast-free and crispy Herbed Garlic Naan and Savory  Fattoush Salad bursting with flavors of tangy rainbow cherry tomatoes, crunchy cucumbers, radishes, little gem lettuce leaves, fresh herbes de Provence and vegan Feta cheese with a delicious Meyer Lemon Vinaigrette Dressing.

This delicious naan be enjoyed with Fattoush salad and savory condiments such as Romesco SpreadTapenadeArtichoke PestoPistou de Roquette (arugula pesto) and even ratatouille.

For breakfast, you can enjoy the naan with avocado and heirloom tomato, a drizzle of olive oil and a sprinkle of Meyer Lemon Thyme infused Sea Salt with a cup of dark French roast coffee (or your favorite coffee). The combination is simply amazing!

As with most of my vegan recipes, I always love to add a Provençal twist when it enhances the flavor and the herbed garlic naan and Fattoush salad are no exceptions. The aroma of making this naan with dried herbes de Provence is totally heavenly and the flavor of Fattoush salad with fresh herbes de Provence is simply amazing!  

So, let’s get started with the recipes!

Naan Ingredients & Instructions

Ingredients (serving size 6-8):

1 1/2 Cups flour (whole grains, spelt, chickpea or all-purpose flour)
1 Tsp. sugar
1/2 Tsp. sea salt
1 Tsp. baking powder
1 Tsp. dried herbes de Provence
3 Tbsp. olive oil
1/2 Cup and 1 tbsp. unsweetened almond milk
1/2 Cup chopped fresh herbs such as thyme, oregano, chives & marjoram
2 Garlic cloves, peeled & finely minced

Instructions:
1. Over medium-heat in a skillet pan add 2 tbsp. olive oil, finely minced garlic and chopped fresh herbes de Provence. Sautee for a few minutes, until garlic is caramelized and herbs are fried and crispy. Remove from the heat and set aside, pic. 1
2. In a bowl, combine all dry ingredients and whisk together, pic. 2
3. Create a well in the middle of the dry ingredients and add 3 tbsp. olive oil and almond milk, pic. 3. Mix everything together until it forms a ball, pic. 4.
4. Cover the dough with saran wrap and set aside to rest for 10 minutes.
5. Divide dough into 6-8 equal balls (for smaller naans divide the dough into 8 balls and for medium size, divide the dough into 6 balls), pic. 5
7. Sprinkle some flour on a flat surface; roll one ball at the time until very thin, about 1/8 inch.
7. Heat a skillet pan over medium-high heat. If the skillet pan isn’t non-stick, melt some butter or a drizzle of olive oil before each naan. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side, pic. 6.
9. Place cooked naans on a tray lined with paper towel to remove excess oil, pic. 7.
10. Transfer naans on a serving platter and sprinkle with caramelized garlic & fried herbes de Provence, pic. 8.

Naan Meyer Lemon Vinaigrette Dressing Ingredients & Instructions      

Ingredients:
1/3 Cup fresh Meyer lemon juice
2 Tbsp. red wine vinegar
1 Garlic clove finely minced or put through garlic grater
1 Tsp. dried tarragon
1/2 Tsp. sea salt
1/2 Tsp. ground sumac spice (sold in most grocery stores, see pic. above)
3/4 Cup extra virgin olive oil

Instructions:
In a small bowl, whisk together all the ingredients until the salt is completely dissolved. Pour the mixture into a pint size Mason jar, close lid and set aside for an hour for the flavors to blend. 

Fattoush Salad Ingredients & Instructions

Fattoush Salad Ingredients (serving size 6-8):

1 Cup rainbow cherry tomatoes, halved, pic. 9
2 Cups chopped English cucumber, pic. 10
5 Scallions thinly sliced diagonally, pic. 12
1 Little gem lettuce or baby romaine lettuce
5 Radishes thinly sliced
1 Small orange bell pepper, cut in half, remove membrane, slice and then chop into small pieces, pic. 12.
1 Small yellow bell pepper, cut in half, remove membrane, slice and then chop into small pieces, pic. 12.
1 Cup fresh herbes de Provence such as oregano, thyme and marjoram (leaves only), pic. 11
1 Cup feta cheese, cubed (I love Violife vegan feta cheese, but you can use other brands to your liking or a non-dairy feta cheese), pic. 12.
Please see pic 12 for chopped veggies and cubed feta cheese.

Fattoush Salad Assembly Instructions:
1. Separate little gem lettuce leaves, wash and drain in a salad spinner to remove excess water.
2. Add all the ingredients above in a large bowl and gently toss with two spatulas and set aside, pics. 13a & 13b.
3. In a large serving platter, arrange little gem lettuce’s leaves around the edge. You can also use some of radishes leaves, pic. 14.
4. Transfer Fattoush salad in the center of the serving platter, pic. 15. 
6. Shake the salad dressing in the Mason jar a few times and pour on Fattoush salad (its best to pour it an hour before enjoying or serving it. This way salad will stay crunchy), pic. 16.

This delicious naan and savory Fattoush salads are perfect by themselves, but beautifully complemented with a glass of red wine such as Pinot Noir.

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

 

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