These two fattoush recipes are taken from the fabulous ‘Five O’Clock Apron’ cookbook written by Claire Thomson. They both work really well with grilled chops or the sausages.

Serves: 4 Time: mins

Summer Fattoush

  • 500g ripe tomatos – chopped
  • 1 small bunch of spring onions
- sliced
  • 1 cucumber
- peeled, deseeded and chopped
  • 1 small lettuce 
- chopped
  • 4 pitta breads/flatbreads
  • 1 large bunch flat-leaf parsley
  • 1 small bunch fresh mint
  • 1 large lemon
  • 1 clove of garlic – crushed and added to taste in the dressing
  • 75ml olive oil
  • 2 tsp sumac powder
  • 1 tsp chilli flakes (optional)
  • Salt and pepper

Winter Fattoush

Use the same method as the summer fattoush above and don’t forget to use all of these ingredients raw.

  • 1 carrot – peeled into thin rounds with a potato peeler
  • ½ medium Cauliflower – trimmed of leaves and broken down into tiny florets
  • 200g green or red cabbage – stalk removed and thinly sliced
  • 1 small red onion – thinly sliced
  • 1 small lettuce – thinly sliced
  • The seeds from 1 pomegranate
  • 1 small bunch dill, roughly chopped
  • 1 small bunch flat leaf parsley, roughly chopped
  • 4 pitta breads/flatbreads
  • 60g walnuts, roughly chopped
  • 1 tsp sumac
  • 1 pinch chilli flakes (optional)
  • For the dressing;
  • Juice of 1 small lemon
  • 80ml olive oil
  • 2 tbsp pomegranate molasses
  • 1 small clove garlic, crushed
  • ¼ tsp ground cinnamon
  • ½ tsp salt


  1. Cut the pitta or flat bread into chunks and toss with 2 tbsp of the olive oil and bake in a preheated oven at 180º for 10 minutes until toasted and golden. Put to one side.
  2. Put all the salad vegetables and herbs into a big bowl with the toasted pitta.
  3. Add the lemon juice, the rest of the olive oil and the crushed garlic to taste to the salad and check the seasoning.
  4. Sprinkle and mix the salad with the sumac and chilli flakes (if using)
  5. You can serve immediately or, leave the fattoush for up to an hour.

James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito.

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