A Fattoush Salad is a Middle Eastern staple and the lemon and mint dressing just brings it all together. This crunchy and zesty chopped salad is topped with homemade baked pita chips, making it a great way to use up stale pita bread.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 people
- 2 pita breads, cut in to chunks
- 4 tbsp olive oil
- 2 tbsp sumac
- 1 romaine lettuce, chopped
- 0.5 cucumber, cut in to chunks
- 3 salad tomatoes, diced
- 0.5 red onion, thinly sliced
- 6 radishes chopped
- 2 lemons (juice only)
- 1 pinch sea salt and pepper
- 2 garlic cloves, crushed
- 20 g fresh parsley, finely chopped
- 10 g fresh mint, finely chopped
Put the chopped pita, 1 tbsp olive oil and 1 tbsp sumac in to a baking tray and mix well. Put in a preheated oven at 190C for 10-15 minutes until crispy. Set aside.
In a bowl, mix together the rest of the olive oil, lemon juice, salt, pepper, garlic, sumac, parsley and mint and mix well.
Chop all the salad
Put the salad ingredients in a large mixing bowl and pour over the dressing. Mix well.
Divide in to bowls and top with cooked pita chips.
- You could add some crumbled goats cheese for extra flavour and creaminess.
- Add some extra protein by throwing in some cooked chickpeas or lentils, but still keeping it vegetarian.
- Make extra pita chips and dip them in hummus and tzatziki.
- Use the best quality olive oil that you can afford. It really makes a difference to the taste of the dressing.
- Add some extra flavour and colour by sprinkling some pomegranate on just before serving.
Serving: 1portion | Calories: 157kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1290IU | Vitamin C: 35.1mg | Calcium: 48mg | Iron: 1.1mg