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I recently bought a Spiralizer to shred even the toughest root veggies like turnips and swedes. So far, so good. I’m on a Spiralizer spree, turning out courgette pasta and most recently an Arabian-themed salad that has been driving my friends crazy…(in a positive gastronomic way.)

Za’atar, an ancient Middle Eastern seasoning with hints of nutty and woodsy notes, is a staple in Levantine cuisine and to have it enrich a salad like this delivers a unique pizazz.

Now in case you’re wondering what Za’atar is – it’s a condiment made with ground-dried thyme, oregano, marjoram, mixed with toasted sesame seeds, sumac and salt.


Ingredients

For the Salad

  • 425 g chickpeas, rinsed and drained. (soaked overnight preferably otherwise tinned)
  • 1 tsp. za’atar
  • 2 tsp. extra virgin olive oil
  • 160 g Radicchio, sliced
  • 1 large carrot, peeled, spiralized with Blade C of a Vegetable Spiralizer, trimmed to noodles consistency
  • 1 and a half tbs crumbled feta cheese

For the Dressing

  • 60 ml extra-virgin olive oil
  • 11 tsp. finely chopped shallot
  • 2 tbs fresh lemon juice
  • 2 tsp. finely chopped fresh parsley
  • Sea salt & pepper

Instructions

  • Preheat the oven to 200 degrees Celsius. Line a baking sheet with baking paper
  • In a small bowl, combine the chickpeas, za’atar and olive oil. Toss to combine and spread out the mixture on the prepared baking sheet. Bake for 30-35 mins or until the chickpeas are crisp, shaking the pan halfway through.
  • When the chickpeas are done, make the dressing. In a large bowl, whisk together all the ingredients for the dressing.
  • Add the Radicchio and carrot noodles to the dressing and toss to combine – divide the salad among four plates – and top with the chickpeas and feta.

Benefits of Za’atar

Made with different proportions by women all over the Middle East, Za’atar boasts impressive health benefits. It improves the immune system, skin quality, helps build strong bones, increase circulation, clear the respiratory tract, soothe inflammation, boost energy, aid memory, and treat chronic diseases. And it’s versatile and tasty to boot. What else could we ask for?

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Lisa is an Anglo-Italian writer, editor and New Media entrepreneur who founded the global business network and publishing company, (GVPedia.com) in 2004. Previously she worked as a development writer for the Bay of Bengal Project, a UN Food & Agriculture Organisation (FAO) project based in Chennai, India. After moving to the Middle East in 2001, Lisa was editor of several consumer magazines in the region such as Aquarius, Jumeirah Beach Magazine and Property World Middle East. She was the editor-in-chief of NewYou, the region’s premier monthly publication dedicated to Integrative Health, Medical Aesthetics, Holistic Healing and optimal longevity and is now heading wellnessworld.blog. a portal dedicated to similar topics. Lisa has spent over 20 years living in emerging economies and has published over 30 books within the ‘Best of...’ annual series of publications across five continents.