Fattoush
- Published: 31 Aug 13
- Updated: 18 Mar 24
Valentine Warner’s Middle Eastern salad recipe is quick and easy to make – great for a light midweek dinner.
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Ingredients
- 3 pittas, halved lengthways and cut widthways into 3cm strips (or see tip)
- 4 tbsp extra-virgin olive oil, plus extra for frying
- 2 ripe medium tomatoes, chopped, or 16 ripe cherry tomatoes, halved
- 6 radishes, quartered
- 2 medium carrots, very finely sliced on the diagonal
- ½ medium red onion, finely sliced
- 2 little gem lettuces, halved lengthways and shredded widthways into 1cm ribbons
- ½ x 75g bag pea shoots
- ½ large cucumber, peeled and diced
- Small handful of fresh mint leaves, torn
- 25g fresh dill, fronds picked
- 25g fresh parsley leaves, chopped
- Juice of 1 lemon
- Pinch of hot chilli powder to taste
- Sumac for sprinkling
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Method
- In a small frying pan, sauté the pitta strips in a little extra-virgin olive oil, turning once, until crisp and golden. Drain on kitchen paper until cool.
- In a large bowl, combine the cooled pitta strips with the tomatoes, radishes, carrots, onion, lettuces, pea shoots, cucumber and herbs.
- In a small bowl, whisk the 4 tbsp oil with the lemon juice, then season with salt. Pour the dressing over the fattoush and toss, then serve sprinkled with the chilli and sumac.
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- Recipe from September 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 306kcals
- Fat
- 15.2g (2.2g saturated)
- Protein
- 7.2g
- Carbohydrates
- 34.7g (8.5g sugars)
- Fibre
- 5.2g
- Salt
- 0.68g
delicious. tips
The red fruits of the sumac plant are dried and ground to produce a lemony spice, ideal for sprinkling over fattoush.
This salad is a great way to use up leftover sourdough. Tear into large hunks, drizzle with lemon juice and olive oil and sprinkle with chilli, then crisp under the grill.
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