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Lebanese Fattoush Salad

This is a traditional Middle Eastern salad – vibrant, fresh and lovely, with the crunch of toasted Lebanese bread.

Serves:

4 - 6 as an accompaniment

Preparation Time:

15 Minutes

Cooking Time:

10 minutes

Ingredients

1 round of Lebanese bread (or yoghurt flatbread)
2 teaspoons olive oil
1 teaspoon sumac
Salt and pepper
2 Lebanese cucumbers, seeded and finely diced
1 punnet of very ripe cherry tomatoes, halved (or 3 ripe tomatoes seeded and chopped)
½ bunch radish, finely diced
1 green capsicum, seeded and finely diced
1 small red onion, finely diced
½ bunch mint, coarsely chopped
½ bunch parsley, coarsely chopped

Dressing
Juice of 1 lemon
¼ cup extra virgin olive oil
1 tablespoon sumac
Salt and pepper (a pinch each)

Method

  1. Preheat oven 180 °C (160°C fan forced) and brush the Lebanese bread evenly with oil, sprinkle with sumac, salt and pepper and bake for 10 minutes or until crisp. Alternatively, fry the bread in a deep fryer at 180*C and sprinkle with salt and sumac while still hot.Cool completely and crumple in your hands into pieces.
  2. Combine the rest of the salad ingredients and place onto a serving platter or bowl.
  3. Whisk lemon juice and oil together and season with sumac, salt and pepper.
  4. Just before serving, drizzle over ¾ of the dressing and toss to mix well. Scatter over toasted bread and finish with remaining dressing. Serve immediately

Credits:

Julie Goodwin’s Heart of the Home, by Julie Goodwin, Random House

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