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Za’atar and tahini chilli greens bowl

A fresh, herby greens bowl with a creamy tahini chilli dressing, smoky salmon, salty feta and a bright za’atar finish. This Za’atar and tahini chilli greens bowl brings together tender pearl couscous, massaged kale, crisp cucumber, sweet peas, punchy chilli and creamy tahini dressing topped with flaky feta and hot smoked salmon.

Prep: less than 30 mins
Cook: no cooking required
Serves: 2 serves
Dietary: Egg-free, Pregnancy-friendly
Za’atar and tahini chilli greens bowlBy Seema Pankhania
From Saturday Kitchen Recipes

Nutri-Score AThe vegetables and greens provide fibre and vitamins, tahini and feta add protein and healthy fats, and smoked salmon brings omega-3, making this Za’atar and tahini chilli greens bowl nutrient-dense and well-balanced. The savoury granola topping adds texture without overwhelming the freshness of the bowl.

Estimated nutrition (per serving, 2): kcal ~420–480, fat ~18–24g, saturated fat ~5–7g, carbs ~38–46g, sugars ~8–12g, fibre ~6–9g, protein ~18–22g.

Equipment

Ingredients

For the Za’atar and tahini chilli greens bowl

  • 150g/5½oz pearl couscous
  • 100g/3½oz kale
  • Pinch salt
  • 1 cucumber, cut into fine strips
  • 100g/3½oz frozen peas, thawed
  • 100g/3½oz sugar-snap peas, roughly sliced
  • 2 birds’ eye green chillies, roughly chopped
  • 2 tbsp tahini
  • Small handful dill
  • 1 garlic clove, crushed
  • ½ lemon, juice only
  • 1 tbsp za’atar, plus extra to finish
  • 100g/3½oz feta
  • 2 slices hot smoked salmon
  • Water, for blending dressing

To serve

  • Savoury granola (see recipe)

Customise

  • Use more chillies for a spicier, punchier Za’atar and tahini chilli greens bowl with a sharper kick.
  • Use extra dill for a fresher, more aromatic Za’atar and tahini chilli greens bowl dressing.
  • Use sardines instead of smoked salmon if you want a richer, more traditional fish topping for the greens bowl.
  • Use more za’atar for a stronger, more herbaceous Za’atar and tahini chilli greens bowl finish.

Method

  1. Cook and cool the pearl couscous. To make the Za’atar and tahini chilli greens bowl, cook the pearl couscous according to the packet instructions. Drain and leave to cool. This gives the greens bowl a tender, nutty base that holds the creamy tahini chilli dressing well.
  2. Massage the kale. Put the kale in a bowl with a pinch of salt and massage until softened. This breaks down the kale so the greens bowl is tender and easy to eat.
  3. Add cucumber, peas and couscous. Add the cucumber, peas, sugar snap peas and cooled pearl couscous. This layers the Za’atar and tahini chilli greens bowl with fresh, crisp, sweet ingredients.
  4. Blend the creamy tahini chilli dressing. Blend the green chillies, tahini, dill, garlic, lemon juice and za’atar until smooth. Add two tablespoons of water and blend again. Pour the dressing over the salad and mix well. This creates a creamy, tangy, spicy dressing that coats the greens bowl perfectly.
  5. Top with feta, salmon and finish. Crumble over the feta, top with the smoked salmon and finish with an extra sprinkle of za’atar and the savoury granola. The feta, smoked salmon and savoury granola add salty, smoky and crunchy contrasts to the Za’atar and tahini chilli greens bowl.

 

  • Can I use another type of rice or grain instead of pearl couscous? Yes; quinoa, rice or bulgur work, but pearl couscous gives the best texture for the Za’atar and tahini chilli greens bowl.

 

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