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.
Drinks match by food and drink matching expert Fiona Beckett: “A light summery dish that would be perfect with a well-chilled, fruity rosé – delicious with the crunchy radishes and the sharp lemony, minty dressing. Alternatively you could go for a refreshing pomegranate or watermelon juice – a great alcohol-free choice.”
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
2tsp 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.
Recipe from: www.loveradish.co.uk