- September 2013
- Serves 4
- Hands-on time 20 min
Valentine Warner’s Middle Eastern salad recipe is quick and easy to make – great for a light midweek dinner.
- Vegan recipes
- Vegetarian recipes
- 15.2g (2.2g saturated)
- 34.7g (8.5g sugars)
- 3 pittas, halved lengthways and cut widthways into 3cm strips (or see tip)
- 4 tbsp extra-virgin olive oil, plus extra for frying
- 2 ripe medium tomatoes, chopped, or 16 ripe cherry tomatoes, halved
- 6 radishes, quartered
- 2 medium carrots, very finely sliced on the diagonal
- ½ medium red onion, finely sliced
- 2 little gem lettuces, halved lengthways and shredded widthways into 1cm ribbons
- ½ x 75g bag pea shoots
- ½ large cucumber, peeled and diced
- Small handful of fresh mint leaves, torn
- 25g fresh dill, fronds picked
- 25g fresh parsley leaves, chopped
- Juice of 1 lemon
- Pinch of hot chilli powder to taste
- Sumac for sprinkling
- In a small frying pan, sauté the pitta strips in a little extra-virgin olive oil, turning once, until crisp and golden. Drain on kitchen paper until cool.
- In a large bowl, combine the cooled pitta strips with the tomatoes, radishes, carrots, onion, lettuces, pea shoots, cucumber and herbs.
- In a small bowl, whisk the 4 tbsp oil with the lemon juice, then season with salt. Pour the dressing over the fattoush and toss, then serve sprinkled with the chilli and sumac.
The red fruits of the sumac plant are dried and ground to produce a lemony spice, ideal for sprinkling over fattoush.
This salad is a great way to use up leftover sourdough. Tear into large hunks, drizzle with lemon juice and olive oil and sprinkle with chilli, then crisp under the grill.
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