Lebanese Fattoush

Lebanese Fattoush 

🍀With homemade Zaatar Pita chips and fresh purslane. 

Purslane grows as a common weed and is widely distributed around the globe in a wide range of climates and regions. It can be consumed raw, cooked, or pickled. Consumption of purslane has many health benefits. Its loaded with vitamins and antioxidants and is one of the richest green plant sources of omega-3 fatty acids. 

Serves 3-4.

🍀1 cup fresh purslane, tough stems removed, and roughly chopped. 

🍅2 heirloom tomatoes, red & yellow, cut into small wedges. 

🥒2 cucumbers, cut into circles or semi-circles. 

🥬2 radishes, cut into circles or semi-circles. 

🧅1/4 of a small purple onion, thinly sliced. 

🥬1 cup chopped parsley

☘️1 cup fresh mint leaves, chopped or whole

Pita Chips:

🍞1 ½ small pita breads

🥣1 tablespoon of Zaatar mix(substitute with dried orgeano) 

🥑2 tablespoons of avacado oil. 

Dressing:

🍶3-4 tablespoons extra virgin olive oil. 

🍋Juice and zest of ½ a lemon

🥄1 teaspoon sumac

🧂1/2 teaspoon of salt

🧂1/2 teaspoon of pepper 

Directions:

🎬Preheat oven to 400°F. Open the pita bread into 2 layers. Cut into small triangles. Transfer to a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with Zaatar. Mix. Spread evenly and bake until golden brown and crisp(approx 11 minutes if thicker, if thinner start checking at 5 mins). 

Mix everything together. Have a taste. Adjust seasonings. Serve right away.
Yum yum

Music by: Bensound.com/free-music-for-videos