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Roasted red pepper fattoush

Name: Roasted red pepper fattoush
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 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)

Published: 31 Jul 09
Updated: 18 Mar 24

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.

Easy
August 2009

Test kitchen approved

Serves 4
Takes 40 min to make and 35 min to cook

Serve this salad as part of a mezze spread.

Vegetarian recipes

Nutrition: per serving

Calories: 272kcals
Fat: 13.8g (3.9g saturated)
Protein: 8.2g
Carbohydrates: 30.8g (10g sugar)
Salt: 1.4g

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Ingredients

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)

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Method

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.