Lebanese Radish fattoush salad
Serves 4Preparation: 15 minsCook: none
The name ‘Fattoush’ derives from an Arabic word meaning ‘small crumbs’, which aptly describes the bite sized chunks of toasted pitta bread featured in this tasty salad. Radishes – another key ingredient in this salad – are incredibly easy to grow in Lebanon and for many signal the start of summer, making them a popular ingredient. In this recipe, they offer a fresh, crunchy bite and when tossed together in a zingy dressing with chopped tomato, cucumber, shallot and feta, create a deliciously simple salad. This is a great recipe for using up stale pitta bread too.
Ingredients
| For the dressing |
|---|
| 1 small clove garlic crushed |
| 15 mint leaves, chopped |
| Juice and zest of a lemon |
| 4 tbsp olive oil |
| Small bunch flat leaf parsley, chopped |
| Salt and pepper |
| For the salad |
|---|
| 2 stale pitta breads |
| 20 radishes, quartered |
| 2 large tomato, chopped |
| ½ cucumber, peeled & chopped |
| 2 shallots thinly sliced |
| 150g feta, crumbled |
| 2tsp sumac or Zatar seasoning |
Step by step
- Mix all the dressing ingredients with some salt and pepper in a small bowl.
- Toast the pitta and tear into bite sized pieces. Tip all the salad ingredients apart from the sumac into a large bowl. Pour over the dressing and toss well so all the salad is coated in dressing.
- Transfer into a serving bowl or platter and sprinkle over the sumac.
