Ptitim salad with bacon, green peas and lemon
4 servings
20 minutes
Salad of ptitim with bacon, green peas, and lemon is an exquisite blend of flavors inspired by Jewish cuisine traditions. Ptitim, or Israeli couscous, emerged in the 1950s as a response to rice shortages in Israel. In this recipe, it gains a rich flavor from lemon sauce and olive oil. Crispy bacon adds zest while fresh green peas and cucumber contribute juiciness. Feta and almond flakes enrich the dish with a delicate texture, while poppy seeds and herbs complete the harmony of aromas. This salad is perfect for a light lunch or festive table, offering a wealth of flavor nuances in every bite.
1
Preheat the oven to 180 degrees. Spread almond flakes on a baking sheet and bake for 5–6 minutes until golden brown.
- Almond petals: 70 g
2
Pour a glass of ptitim (Israeli couscous or fregola) with boiling water, add a tablespoon of olive oil, and cook for 9 minutes. Add green peas and cook for another 3 minutes. Drain and rinse with cold water.
- Couscous: 175 g
- Olive oil: 3 tablespoons
- Frozen green peas: 1 glass
3
Cut the bacon, fry for 10 minutes, and let it cool on a napkin.
- Bacon: 6 pieces
4
Pour the ptitim with peas into a salad bowl, season with salt and pepper to taste. Blend the juice of half a lemon with 2 tablespoons of olive oil. Pour into the salad bowl with the ptitim and mix well. Add bacon, finely chopped cucumber, almonds, feta, poppy seeds, and herbs. Mix well.
- Salt: pinch
- Lemon: 1 piece
- Olive oil: 3 tablespoons
- Bacon: 6 pieces
- Cucumbers: 1 piece
- Almond petals: 70 g
- Feta cheese: 100 g
- Poppy: 1 tablespoon
- Fresh mint: 20 g
- Parsley: 20 g