Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Rainbow Chard, Fennel and Blood Orange Fattoush with Za’atar Croutons

Rainbow Chard, Fennel and Blood Orange Fattoush with Za’atar Croutons

By OcadoLifePublished on 30 January 2026A twist on a classic Lebanese salad, this vegan Rainbow Chard, Fennel and Blood Orange Fattoush with Za’atar Croutons is from chef and restaurateur James Walters. “Earthy rainbow chard replaces the usual cos lettuce, paired with juicy blood orange, shaved fennel and salad onion for brightness and lift. A citrussy sumac vinaigrette adds sharpness while za’atar croutons deliver crunch and nod to tradition.” This recipe serves 4 as a side.
Shop for ingredients

Time and servings

27 minsTotal time
4Servings
15 minsPrep time
12 minsCooking time

Ingredients

  • 2 pitta breads or sourdough slices, cut into bite-sized pieces
  • 3 tbsp olive oil
  • 2 tbsp za’atar
  • 1 pinch sea salt
  • 1 lemon, juiced
  • 2 blood oranges or regular oranges, peeled and sliced into rounds or segments, trimmings squeezed to get 1 tbsp juice
  • 35ml red wine vinegar
  • 2 tsp pomegranate molasses
  • 1 small garlic clove, crushed or grated
  • 1 tsp sumac, plus extra to serve
  • 200g rainbow chard, stalks cut into 1 cm pieces, leaves roughly chopped into 3 cm pieces
  • ½ fennel bulb, shaved with a mandoline or thinly sliced
  • 3 salad onions, finely sliced on the diagonal
  • 2 baby cucumbers, finely sliced lengthways
  • 100g radishes, sliced
  • 20g mint, leaves picked
  • 20g flat-leaf parsley, sprigs picked

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Toss the pitta or sourdough pieces with the olive oil, za’atar and pinch of sea salt. Spread out on a baking tray and bake for 10 mins, until golden and crisp. Set aside to cool.

  • Step 2

    Meanwhile, for the dressing, put the extra-virgin olive oil, lemon juice, 1 tbsp orange juice, red wine vinegar, pomegranate molasses, garlic and sumac in a bowl; whisk to combine and season to taste with salt and black pepper.

  • Step 3

    Blanch the chard stalks in a pan of boiling salted water for 2 mins, then drain well. Add to the dressing while warm and leave to marinate for 10 mins or so.

  • Step 4

    Put the chard leaves, orange rounds or segments, fennel, salad onion, cucumber, radish, mint and parsley into a mixing bowl. Tip in the chard stalks with the dressing; toss well to combine.

  • Step 5

    Transfer to a platter or wide bowl, scatter over the za’atar croutons and finish with an extra sprinkle of sumac.