Fattoush Salad Bake

Fattoush Salad Bake is a delightful low-carb twist on the traditional Lebanese salad, combining fresh vegetables and herbs with a savory baked egg base. This dish is not only flavorful but also offers a satisfying way to enjoy the classic tastes of fattoush in a warm, comforting format.

Ingredients

• Zucchini - 200 grams, grated
• Cauliflower rice - 150 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Red bell pepper - 50 grams, diced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Eggs - 3 large
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sumac - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the grated zucchini, cauliflower rice, cherry tomatoes, cucumber, red bell pepper, green onions, garlic, parsley, and mint.
3. In another bowl, whisk together the eggs, olive oil, lemon juice, salt, black pepper, and sumac until well combined.
4. Pour the egg mixture over the vegetable mixture and stir until everything is evenly coated.
5. Gently fold in the crumbled feta cheese.
6. Transfer the mixture to a greased baking dish (approximately 20x20 cm).
7. Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the top is lightly golden.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 180 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.
• High in fiber, promoting digestive health.
• Contains healthy fats from olive oil and feta cheese.

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