Silverbeet Fatteh with Sumac Coconut Yoghurt, Chickpeas and Crispy Lebanese Bread


This delicious plant based dish has everything a good salad needs - nourishing ingredients, something crisp, fresh, creamy & fragrant and with a sweet and sour dressing that really brings it all together.  All the components can be prepared in advance and assembled just prior to serving.

Try it with cauliflower, eggplant or roast pumpkin instead of the silverbeet for a variation.


Serves 4


1/2  bunch silver beet leaves

2tbsp Olive oil

Salt & black pepper

3 pieces Lebanese bread

1 tbsp olive oil

2 tbsp za’atar

2 cups Coco Tribe Greek Style Coconut Yoghurt

2 cloves garlic

1 tbsp sumac

Juice 1 lemon

 1 tin chickpeas, drained, rinsed well, drained

1 cup mint, picked

2 tbsp pomegranate molasses

3 tbsp olive oil

Juice 1 lemon

¼ cup pine nuts, toasted


Preheat an oven to 150C.

Toss the silverbeet leave in the olive oil and season lightly. 

Preheat a grill, BBQ or large frying pan on high.

Cook the silverbeet leaves until wilted and a little charred. Roughly chop and set aside.

Cut the Lebanese bread into larger wedges, brush with the olive oil and dust with the za’atar. Bake on tray for 8 minutes, until crisp.

Mix the yoghurt with the garlic, sumac and lemon, season with a little salt and pepper.

In a mixing bowl combine the silverbeet, chickpeas and mint. Dress with the pomegranate molasses, olive oil and lemon juice. Season well with salt and black pepper.

Spoon the yoghurt mix onto a large serving plate or individual plates. Layer the dish with large crushed pieces of the crispy bread, some salad, some more yoghurt and reserve some extra crispy bread to serve alongside. Sprinkle pine nuts to serve.

Recipe created by Tom Walton

tedy altree-williams