Fattoush
The Lebanese mixed salad par excellence! Zesty, sweet and crunchy.
Ingredients
Vegetables ingredients
- 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
Dressing ingredients
- 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
Instructions
- 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.
- 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