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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
Recipe time: 30
Ingredients
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
Method
- 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.
- Put all the salad vegetables and herbs into a big bowl with the toasted pitta.
- Add the lemon juice, the rest of the olive oil and the crushed garlic to taste to the salad and check the seasoning.
- Sprinkle and mix the salad with the sumac and chilli flakes (if using)
- You can serve immediately or, leave the fattoush for up to an hour.
