The name ‘Fattoush’ derives from an Arabic word meaning ‘small crumbs’, which aptly describes the bite sized chunks of toasted pitta bread featured in this tasty salad. Radishes – another key ingredient in this salad – are incredibly easy to grow in Lebanon and for many signal the start of summer, making them a popular ingredient. In this recipe, they offer a fresh, crunchy bite and when tossed together in a zingy dressing with chopped tomato, cucumber, shallot and feta, create a deliciously simple salad. This is a great recipe for using up stale pitta bread too.
Preparation time: 15 minutes
for the dressing
- 1 small clove garlic crushed
- 15 mint leaves, chopped
- juice and zest of a lemon
- 4 tbsp olive oil
- small bunch flat leaf parsley, chopped
- salt and pepper
for the salad
- 2 stale pitta breads
- 20 radishes, quartered
- 2 large tomato, chopped
- ½ cucumber, peeled & chopped
- 2 shallots thinly sliced
- 150g feta, crumbled
- 2 tsp sumac or Zatar seasoning
What to do
Mix all the dressing ingredients with some salt and pepper in a small bowl.
Toast the pitta and tear into bite sized pieces.
Tip all the salad ingredients apart from the sumac into a large bowl. Pour over the dressing and toss well so all the salad is coated in dressing.
Transfer into a serving bowl or platter and sprinkle over the sumac.
Per Serving: Calories 311 | Sugar 5g | Fat 19.4g | Saturates 6.9g | Salt 1.8g