Fridge-raid fattoush
This version of fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make. In this recipe, the salad uses toasted bread and is dressed with lemon and pomegranate molasses, whereas my mother's version includes a homemade buttermilk dressing and uses untoasted bread.
Both are equally vibrant, crunchy, tangy and packed with fresh herbs. Who could resist such a salad, especially when summer-ripe tomatoes, cool cucumbers and chunks of bread are brought together on one big plate. Play around with the ingredients based on what's available in season or in your fridge. Thinly sliced red or white cabbage, kale, raw courgette and asparagus all make great additions to this versatile dish.
Overview
Prep time
25 mins
Cook time
10 mins
Ingredients
2-3 stale wholemeal pita breads
350g tomatoes (a mix of colours)
1 large cucumber
1 red pepper
1 large garlic clove, crushed
3 tbsp lemon juice
1½ tbsp white wine vinegar
1½ tbsp pomegranate molasses
4 tbsp olive oil
½ tsp cumin seeds, toasted and coarsely crushed
¾ tsp coriander seeds, toasted and coarsely crushed
1 tbsp sumac, plus more for sprinkling
120g radishes, thinly sliced
1 large banana shallot, thinly sliced
3-4 spring onions, thinly sliced
20g parsley, roughly chopped
15g mint, finely shredded
10g coriander, roughly chopped
Method
Step
Preheat the oven to 200C/180C fan/gas mark 6. Split open 2-3 stale wholemeal pita breads and arrange them on an oven tray, making sure they are not overlapping. Toast for 10-12 minutes, or until they are golden. Set aside to cool, then break into bite-size pieces.
Step
Add 1 large crushed garlic clove, 3 tbsp lemon juice, 1½ tbsp white wine vinegar, 1½ tbsp pomegranate molasses, 4 tbsp olive oil, ½ tsp cumin seeds and ¾ tsp coriander seeds, both toasted and coarsely crushed, 1 tbsp sumac, 120g thinly sliced radishes, 1 large thinly sliced banana shallot, 3-4 thinly sliced spring opinions, 20g roughly chopped parsley, 15g finely shredded mint, 10g roughly chopped coriander and ¾ tsp of salt, and give everything a good mix, making sure all the vegetables are coated with the dressing.
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