Green fattoush salad

Green fattoush salad
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Take care not to overcook the asparagus spears – this vibrant summer salad should be fresh, zingy and have a hint of crunch in every bite. Crumble over the feta cheese and serve as a take-to-work lunch or vegetarian side dish.

Or take things up a notch with our show-stopping fattoush salad served with chargrilled sea bream. 

Nutrition: per serving

Calories
303kcals
Fat
15.2g (4.8g saturated)
Protein
12.5g
Carbohydrates
26.5g (5.7g sugars)
Fibre
5g
Salt
1.2g
Calories
303kcals
Fat
15.2g (4.8g saturated)
Protein
12.5g
Carbohydrates
26.5g (5.7g sugars)
Fibre
5g
Salt
1.2g

Ingredients

  • 200g asparagus spears
  • 200g thinly sliced mixed radishes
  • 4 mini cucumbers, quartered lengthways
  • 200g sugar snap peas, halved lengthways
  • 3 pitta breads
  • 3 tbsp extra-virgin olive oil
  • Finely grated zest and juice of 1 lemon
  • 2 tsp sumac,
  • 1 tsp za’atar spice mix
  • Pinch of salt and pepper
  • 100g crumbled feta cheese
  • Handful of torn fresh mint leaves

Method

  1. Bring a pan of water to the boil, blanch the asparagus spears for 2 minutes, then refresh in a bowl of iced water. Drain and pat dry. Put the thinly sliced mixed radishes, cucumber slices and sugar snap peas in a large bowl.
  2. Toast the pitta breads, roughly chop and add to the bowl, then toss together. Whisk the extra-virgin olive oil, the lemon zest and juice, sumac, za’atar spice mix and a pinch of salt and pepper.
  3. Pour the dressing over the salad, toss again, then arrange on a platter and scatter over the crumbled feta cheese and a handful of torn fresh mint leaves.

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