Prep time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Serves 4
INGREDIENTS
For the Chicken
450 g chicken thighs, skinless (1lb)
5 tbsp olive oil
1 tbsp A Spice Affair’s Sumac
½ tsp A Spice Affair’s Cinnamon
¼ tsp A Spice Affair’s Black Pepper
1 tsp A Spice Affair’s Himalayan Pink Salt
1 tsp A Spice Affair’s Sweet Paprika
2 red onions, finely chopped
For the Bowl
Hummus
Roasted Pine nuts
Olive oil, for drizzling
Naan or Pita Bread (to serve)
Optional Toppings
Wild Rice
Cucumbers
Parsley
Feta
Olives
Lemon (to serve)
PREPARATION
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INGREDIENTS
For the Sumac Dressing
For Serving
PREPARATION
1. In a large bowl, combine all ingredients.
2. Pour dressing over your Fattoush Salad and drizzle with 2 tsp pomegranate molasses per serving.
Note: May use dressing in pasta or mixed vegetable salads.
INGREDIENTS
For the Salmon
For Serving
For the Zaatar Chimichurri Sauce (optional)
DIRECTIONS
For the Salmon
1. Preheat oven to 180 ̊C.
2. Line a baking tray with baking paper and place salmon on the baking tray.
3. Combine garlic, honey, pomegranate molasses, A Spice Affair’s Sumac and Pink Himalayan Salt in a small bowl. Spoon marinade onto the salmon and gently spread to coat each filet. Bake for 15 minutes, or until the flesh flakes and is just cooked through.
For the Zaatar Chimichurri Sauce
4. Finely chop the parsley and mince the garlic. Combine all ingredients in a bowl and set aside. Alternatively, combine ingredients in a food processor except the Zaatar and pulse until a thick sauce forms. Add in the Zaatar and stir with the help of a spoon.
5. Place salmon on a bed of greens, Zaatar chimichurri sauce and top with pomegranate seeds. Bon appétit!
INGREDIENTS
PREPARATION
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