Fattoush Salad
An amazing Lebanese salad with fresh radish, tomato and, of course, bread!
prep time 20 mins
total time 30 mins
serves 4
A classic salad across the Middle East - it’s fresh, seasonal and beautifully bright. My favourite part is, of course, the addition of pitta bread! Traditionally this will be fried pitta, but for my version (out of laziness really), I simply baked mine in the oven. You can experiment with the vegetables and salad ingredients of course, as this is a perfect base recipe to get you started!
All you’ll need is:
Romaine lettuce
Red onion
Green or red pepper
Cucumber
Cherry tomatoes
Radishes
Sumac
Mint
Parsley
Chives
Pitta bread
For your dressing:
Garlic, grated
Olive oil
Lemon
Pomegranate molasses (or alternatively maple syrup)
Sumac
Cinnamon or mixed spice
Salt & black pepper
Prep your pitta bread first by tearing it in half, and laying it onto a baking tray. Drizzle with olive oil and bake in the oven until crispy. Alternatively you can chop the pitta into bite-sized pieces, and fry in some olive oil in a pan until crispy.
Dice up all of the salad ingredients, and add these to a large bowl. Toss everything together to make sure its properly mixed. Mix together and drizzle over your salad dressing and finally top with the pitta bread.
This recipe is perfect with the addition of my courgette dip.
INGREDIENTS
1 romaine lettuce, shredded
1 red onion, finely chopped
1 green or red pepper, diced
Half a cucumber, diced
150g cherry tomatoes, cut into small chunks
Bunch of radishes, diced
1 tsp sumac
Small bunch of mint, finely chopped
Small bunch of parsley, finely chopped
Small bunch of chives, finely chopped
Pitta bread croutons
2 wholemeal pitta bread
½-1 tbsp of olive oil
Dressing
2 cloves of garlic, grated
3 tbsp of olive oil
Zest & juice of one lemon
Half a tbsp of pomegranate molasses (or alternatively maple syrup)
2 tsp of sumac
¼ tsp of cinnamon or mixed spice
Salt & black pepper
METHOD
Heat oven to 200°C (400°F).
Split the pitta bread in half, place on a baking tray, and drizzle over olive oil. Bake in the oven until crisp, for approximately 15-20 mins. Remove and cut into triangles. Alternatively you can fry the pitta bread, chopped up, in a pan with olive oil instead.
Whilst the pitta is in the oven, place all the dressing ingredients in a bowl and whisk to emulsify. Alternatively, place all the ingredients in a small jar and shake.
Chop and mix all the vegetables up in a large bowl, add 1 tsp of the sumac, and the herbs to the bowl. Mix and combine together.
Just before serving, add the dressing, then add the pitta bread and serve with my courgette dip.
notes
If you aren’t using all the salad on day, I prefer to sprinkle the pitta bread on top of each serving and keep some back to add later, as it can get soggy once mixed and stored in fridge.
Similarly, save the dressing to be poured on the salad fresh when serving.
