Fattoush: A Middle Eastern Crunchy Salad
|Prep time||20 minutes|
|Cooking time||10 minutes|
|Total time||30 minutes|
A crisp, crunchy salad made from fresh ingredients & flavoursome spice
3lettuce heads (cos or other variety)
1red onion (finely sliced)
2pitta breads (or lavash bread )
200 gcherry tomoatoes (halved)
1cucumber (peeled and diced)
1red pepper (finely diced)
4 Tparsley (roughly chopped)
4 Tmint (roughly chopped)
1 Tsumac (ground or crushed)
1 Tras el hanout
- Heat the oven to 180°C (gas mark 4). Split the bread in half and brush each piece with olive oil. Bake for 5 minutes until crisp.
- Slice the lettuce crossways into 1cm (½in) strips and place in a large bowl with the onion, radishes, tomatoes, cucumber, red pepper, parsley and mint. Season well. Sprinkle the sumac and all spice over the top, then drizzle with a little extra virgin olive oil. Toss well and set aside for 10 minutes for the flavours to infuse.
- Combine the lemon jice, three tablespoons olive oil, crushed garlic and ras el hanout in a small screw-top jar and shake to combine.
- Pour enough dressing over the salad to lightly dress it, and toss through. Break the bread into pieces and mix through the salad. Divide the salad between four plates and serve immediately.