This tasty fattoush salad (recipe below) is loaded with veggies and crunchy pita bread. Try it for a light meal or colourful side salad.
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Stephanie Alexander’s fattoush salad
Serves 2
Prep 20 mins
Cooking 10 mins
1 large piece wholemeal pita bread
1 tsp extra virgin olive oil
2 tbs finely chopped red onion
1 tbs red wine vinegar
8 red Perino tomatoes
1 Lebanese cucumber, peeled, halved lengthways, cut into 1cm pieces
Handful crisp lettuce leaves (such as little gem or baby cos), to serve
12 mint leaves, coarsely chopped
12 flat-leaf parsley leaves, coarsely chopped
Pomegranate arils, to sprinkle (optional)
Dressing
½ lemon, juiced
2 tbs extra virgin olive oil
1 small garlic clove, very finely chopped
1/2 tsp ground sumac
1. Preheat oven to 200°C (180°C fan-forced). Place the bread on a baking tray and brush with the oil. Bake for 8-10 mins or until light golden and crisp. Set aside to cool. Break into coarse pieces.
2. Meanwhile, place the onion and vinegar in a small bowl. Set aside for 10 mins to soak.
3. To make the dressing, combine the lemon, oil, garlic and sumac in a small bowl. Season to taste.
4. Drain the onion and discard the vinegar. Place the tomatoes, cucumber and onion in a bowl. Add the dressing, half the mint and half the parsley and toss to combine.
5. Arrange the lettuce leaves on a serving platter. Top with the tomato mixture and drizzle over the dressing. Sprinkle with the remaining mint and parsley. Top with the bread. Sprinkle with the pomegranate, if using.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce: