Simple, fresh, and delicious! This Maftoul Salad is a hearty meal from the nutritious local Palestinian whole wheat flour used in the Maftoul then freshened up with the heirloom tomatoes and romaine lettuce. The fetta cheese ties it all together that tingles all the sensations.
1 pack of Maftoul
4 table spoons of Jenin Olive Oil
2 teaspoon of salt
1 teaspoon of black pepper
1 ½ pounds of heirloom tomatoes
1 head of Romaine Lettuce
2 slices per serving of feta cheese
1 lemon worth of juice
Prepare the Maftoul and set aside on tray to cool:
For 250g pack of Maftoul, bring 2 cups of water and one teaspoon of salt to boil, toast Maftoul pearls in 2 tablespoons of olive oil for 5 minutes on medium-high heat, add toasted Maftoul to hot water and let simmer for 15 minutes. Fluff with a fork and spread on tray to cool.
Prepare the tomatoes Maftoul is cooking:
Cut tomatoes in wedges
Toss the tomato wedges in 1 teaspoon of salt, the black pepper, lemon juice and 2 table spoons of olive oil.
Bring it all together:
Toss the prepared Maftoul with the prepared tomaotes
Fill the base of your dish with romaine lettuce leaves
Add the Maftoul and tomatoes on top of the lettuce leaves
Top with feta cheese