Recipes

Fattoush Salad

Bring exotic Middle Eastern flavours into this crisp salad, easily made from the fantastic salad vegetables and greens now available, plus, it can be prepared quickly beforehand and put together in a second when serving time comes!

You will need for a Salad for 4 people.

Amounts are a guide only, vary to suit individual tastes

Couple of handfuls of your Salad Greens of choice, such as oak leaf lettuce, rocket mircrogreens.
6/8 radish, scrubbed and sliced
Punnet of cherry tomatoes or 6 large tomatoes (cherry tomatoes split or large tomatoes diced (skin first if you wish)
2 Lebanese Cucumbers, de-seeded and diced
1 red onion or a couple of large shallots finely chopped
½ cup of finely chopped herbs mixture of Mint, Coriander, Parsley
2 Pita breads, split, lightly brushed with oil, sprinkled with Sumac and dried in the oven. If no Sumac available use lemon pepper sparingly as a substitute.

For the dressing, place in a screw top jar and shake well to combine:

Juice of 1 lemon
2 grated or finely chopped garlic cloves
100ml of extra virgin olive oil
½ teaspoon of Sumac (optional)
1 teaspoon of Pomegranate Molasses or syrup (optional)
1 tablespoon of Honey

Method

Place the radish, tomatoes, cucumber, onion and herbs in a bowl and combine well.
In your salad bowl place in the bottom the salad leaves.
Pile on top the mixed salad vegetables
Liberally pour the dressing over the whole salad.
Then, place broken pieces of the pita bread in and around the salad. ( doing this after the dressing will keep them crisp and crunchy)

The preparation of this Salad can be made well beforehand.
Just put together at the last minute to prevent the pita bread going soggy.

Perfect with a BBQ leg of lamb!

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