Silverbeet fatteh with sumac yoghurt and chickpeas

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“Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation,” says Tom Walton. Begin this recipe 1 day ahead.


  1. 2 cups (400g) dried chickpeas, soaked overnight
  2. 3 large pieces Lebanese bread, cut into 4 large triangles
  3. 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  4. 1/2 bunch silverbeet, stalks removed
  5. 1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
  6. 1/2 cup (80g) toasted pine nuts
  7. 200g good-quality, hot smoked trout or salmon, flaked

yoghurt dressing (makes approx. 296g)

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

pomegranate dressing (makes approx. 125ml)

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. Drizzle over pomegranate dressing, season and toss to combine.
  6. Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.

Credits: Delicious