Fattoush Salad

Fattoush salad isn’t just a bowl of chopped salad vegetables, as the heavily seasoned fried pitta croutons take this salad to a new level. The sumac & lemon dressing helps elevate the freshness of the salad vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Salad

Cuisine: Lebanese

Ingredients Method

Ingredients

For the Pitta Croutes

2 Pitta Breads Cut into 2cm Squares.
Salt to taste
1 Tbsp Extra Virgin Olive Oil
Pinch of Sumac to dust

Sumac & Lemon Dressing

1 Garlic Clove Peeled
Juice from ½ Lemon
1 Tsp Sumac
2 Tbsp Extra Virgin Olive Oil

For the Salad

500 g Fresh Tomatoes Diced
1 Cucumber Diced
4 Spring Onions Diced
1 Cos Lettuce Chopped
25 g Fresh Parsley Chopped
20 g Fresh Mint Leaves Chopped
5 Radishes Thinly Sliced

Method

For the Dressing: Place all the ingredients in a jar or screw-top bottle and set aside for 30 minutes to allow the flavours to infuse.
To Make the Pitta Croutes: Preheat the oven to 200C, 180C for a Fan assisted oven, or 400F or Gas 6. Line a baking tray with parchment paper. Combine the cubes of pitta with the olive oil, mix well and season well with salt. Lay the croutons in a flat layer along the line baking tray. Bake for 10-12 minutes until crisp.
For The Salad: Combine all the salad ingredients in a bowl without the radish. Toss with the dressing and half the croutons, then spoon into a serving dish. Top with remaining croutons and sliced radishes.