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Dina Kohl

Fattoush

Mixed vegetable salad with bread
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Prep Time 1 hour
Servings: 6 servings
Course: Salad, Starter
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

For the vegetables
  • 200 g lettuce or iceberg salad rinsed, drained and shredded into 2 cm ribbons
  • 75 g lamb’s lettuce Mache or purslane, trimmed, rinsed and drained
  • 1 bunch of parsley about 70 g, leaves stripped off, rinsed well, drained and coarsely chopped
  • Some fresh mint leaves rinsed, drained and coarsely chopped or 1 teaspoon crushed dried mint
  • 150 g spring onions trimmed, rinsed and thinly sliced
  • 300 g cocktail tomatoes rinsed and cut into halves
  • 200 g cucumber rinsed, peeled and cut into 2 cm cubes
  • 150 g green or red pepper rinsed and cut into 2 cm cubes
  • 75 g small radish rinsed and thinly sliced
  • 100 g Lebanese pita bread cut into small cubes about 2 cm
For the dressing
  • 50 ml lemon juice
  • 75 ml extra virgin olive oil
  • 2 small garlic cloves crushed
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sumac or zaatar
  • 1 tablespoon pomegranate syrup

Method
 

  1. Line a baking sheet with parchment paper. Preheat the oven (200°C, 400°F). Add the bread to the baking sheet, drizzle with 2 tablespoons sunflower oil and mix well with your hands. Spread evenly and bake on middle rack for 5 minutes, until golden in colour. Watch out! Bread can burn easily. Set aside.
  2. Mix the dressing in the salad bowl, add the vegetables and combine well just before serving. Garnish with the bread and serve immediately.

Notes

All images and text © Dina Bayoud Kohl