Fattoush: A Middle Eastern Crunchy Salad

Summary

Yield
Servings
Sourcehttps://www.houseandgarden.co.uk/recipe/fattouche-middle-eastern-crunchy-salad
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Description

A crisp, crunchy salad made from fresh ingredients & flavoursome spice

Ingredients

3
lettuce heads (cos or other variety)
1
red onion (finely sliced)
2
pitta breads (or lavash bread )
 
olive oil (for brushing and drizzling)
4
radishes (sliced)
200 g
cherry tomoatoes (halved)
1
cucumber (peeled and diced)
1
red pepper (finely diced)
4 T
parsley (roughly chopped)
4 T
mint (roughly chopped)
1 T
sumac (ground or crushed)
1⁄4 t
allspice
 
lemon juice (from half a lemon)
1 T
ras el hanout
1 clv
garlic

Instructions

  1. 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.
  2. 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.
  3. Combine the lemon jice, three tablespoons olive oil, crushed garlic and ras el hanout in a small screw-top jar and shake to combine.
  4. 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.