Fattoush Salad

August 13, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.

Fattoush Salad is one of my favourites. It makes a fantastic light and healthy summer lunch or is equally moreish served with meat or fish at a supper party.

Fattoush SaladFattoush Salad

Ingredients: serves 8
2 slices Pitta bread
2 tbsp olive oil
¼ Iceberg lettuce, shredded
500g cherry tomatoes, halved
3 radishes, very finely sliced
2 French shallots
2 short cucumbers
1 large handful parsley roughly chopped
1 large handful mint roughly chopped
2 tspns sumac
Salt & pepper
extra ½ tspn Sumac, for serving.
125 ml olive oil
80 ml lemon juice
1 tbsp Pomegranate Molasses
1½ tspns salt
½ tspn sugar

How to prepare:

Preheat the oven to 170℃. Using a pastry brush, paint the bread with olive oil, place on a baking tray and bake until golden brown, about 10 mins. Allow to cool and then break into pieces.

To make the dressing, combine all the ingredients in a jar and give a good shake.

Place all the prepared vegetables and herbs in a salad bowl. Sprinkle with the sumac and enough of the dressing to coat the leaves. Mix well. add the bread and gently toss. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the extra sumac and serve.

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