Fattoush
Recipes · Lunch · Recipe, Typed Supps
A Levantine salad invented to use up stale bread, which is still the best reason to make it.
Allergens and patterns
Contains gluten. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 2, torn (80g) Pita Bread — Torn and toasted until properly crisp. Soft pita in a wet salad is the one way this dish fails.
- 1 large, chunked (200g) Cucumber — Cut into chunks rather than slices — this is a salad you eat with a fork, not a garnish.
- 3, chunked (250g) Tomatoes — They release juice, which is half the dressing. Do not drain them.
- 6, sliced (80g) Radishes — Pepper and crunch, and the colour that makes the bowl look like something.
- a large handful (20g) Parsley — By the handful, not the sprig. In Levantine salads herbs are a vegetable.
- a handful (10g) Mint — With the parsley. The combination is what makes it taste of the region rather than of a garden salad.
- 1, juiced (30g) Lemon — The dressing is lemon and oil and nothing else, so use a whole one.
- 2 tbsp (30g) Olive Oil — Good oil, since there is nowhere for a bad one to hide.
Nutrition per serving
- Calories: 289.5 kcal
- Protein: 6.9g
- Carbohydrate: 25.9g
- of which sugars: 6.7g
- Fat: 16.2g
- of which saturated: 2.6g
- Fibre: 6.7g
- Sodium: 245.5mg
Method
- Tear the pita and toast it in the oven or a dry pan until hard and golden.
- Chop all the vegetables into rough, similar-sized chunks and pile them in a bowl with the herbs.
- Dress with lemon juice, olive oil and salt.
- Fold the bread through at the last moment, so it is still crunchy when it reaches the table.
Nutrients it supplies
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