Fattoush is an iconic salad from the Levant and varies from region to region. Its core element is shards of toasted flatbread, combined wit...
Fattoush is an iconic salad from the Levant and varies from region to region. Its core element is shards of toasted flatbread, combined with lettuce, herbs, crunchy raw veg and a lemon dressing usually enhanced by sumac a red spice with a citrus zing.
PER SERVING (8) 116 KCALS | FAT 5.3G
SATURATES 0.8G | CARBS 11.8G | SUGARS 3.7G
FIBRE 2.8G | PROTEIN 3.8G | SALT 0.3G
Fattoush Recipe Ingredients
- wholemeal pittas 2 large, each divided into two thin layers
- extra-virgin olive oil 2 tbsp
- spring onions 4, thinly sliced at an angle
- green pepper 1, cut into small chunks
- cucumber 1/2, halved lengthways, deseeded and cut into ½cm half moons
- sugar snap peas 100g, sliced at an angle
- watercress 200g, roughly chopped
- mint 2 handfuls of leaves
- flat-leaf parsley 2 handfuls of leaves
- pomegranate seeds a handful
Green fattoush dressing
- garlic 1 clove
- sea salt
- lemon juice 4 tbsp
- sumac 1½ tbsp
- extra-virgin olive oil 4 tbsp
Fattoush Recipe Preparation
- Heat the oven to 200C/fan 180C/gas 6, put the pittas onto a baking tray and drizzle with oil. Cook for 10-12 minutes or until crisp and golden, then cool.
- For the dressing, crush the garlic and a large pinch of salt using a pestle and mortar. Whisk together with the remaining dressing ingredients and a little seasoning.
- In a large bowl, combine all the salad ingredients, except the bread and pomegranate seeds. Pour over the dressing and toss well. Break the pitta into bite-sized pieces, toss them through the salad and mix well, then scatter over the pomegranate seeds to serve.
PER SERVING (8) 116 KCALS | FAT 5.3G
SATURATES 0.8G | CARBS 11.8G | SUGARS 3.7G
FIBRE 2.8G | PROTEIN 3.8G | SALT 0.3G
