Roasted red pepper fattoush
- August 2009
- Serves 4
- Takes 40 min to make and 35 min to cook
This salad comes from the Middle East, where they would use a couple of Turkish marmara green peppers and a crunchy Lebanese cucumber. We’ve tweaked it ever-so slightly to use green bell peppers and English cucumber, so you can make it with veg from your weekly shop.
Serve this salad as part of a mezze spread.
- Vegetarian recipes
- 13.8g (3.9g saturated)
- 30.8g (10g sugar)
- 2 large red peppers
- 3 pitta breads (white or wholemeal)
- 6 medium vine-ripened tomatoes, skinned
- ½ cucumber, peeled, deseeded and sliced
- 1 green pepper, thinly sliced
- 1 small red onion, very thinly sliced
- 25g fresh flatleaf parsley leaves, roughly chopped
- 100g feta, crumbled
For the dressing
- 2 garlic cloves
- ½ tsp coarse sea salt
- Juices from the 6 tomatoes (above)
- 2 tbsp lemon juice
- 5 tbsp extra-virgin olive oil
- 1½ tsp sumac (a Middle Eastern spice; optional)
- Preheat the oven to 220°C/fan200°C/gas 7. Put the red peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until lightly charred. Seal in a plastic bag and cool, then break open, discard the stalks and seeds, remove the skin and tear into strips.
- Split open the pitta breads, place on a baking tray and toast in the oven for 5 minutes. Set aside to cool, then break into pieces. Quarter the tomatoes and scoop the seeds and juice into a sieve set over a small bowl. Rub with a wooden spoon to release the juice, discard the seeds and cut the flesh into wedges.
- For the dressing, put the garlic on a board, sprinkle with the sea salt and crush into a paste with the blade of a large knife. Add to the tomato juices with the lemon juice, olive oil, sumac (if using) and some black pepper.
- When ready to serve, place the red peppers, pitta and tomato wedges in a large bowl with the other salad ingredients and the dressing, and toss together well. Set aside for 5 minutes to allow the bread to soften very slightly before serving.
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