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Green fattoush salad

Name: Green fattoush salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
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

Published: 20 Jun 19
Updated: 18 Mar 24

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.

Easy
May 2019

Test kitchen approved

Serves 4
Hands-on time 20 min

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

Vegetarian recipes

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

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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

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Method

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.
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.
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.