Fattoush

Source: LEON

This recipe doesn’t have as much of a personal story as in interesting origin. Thought to originate from the farmers of Northern Lebanon, the toasted pita strips were leftover pita scraps toasted with olive oil for added flavour. The accompanying vegetable in the salad varied by season and availability. While I can not say I regularly have leftover pita, I am more than happy to buy or make pita for the sole purpose of fattoush.

Dairy-free | Vegan | Serves 2

Foody Things

Salad

• 1 small pita bread

• 2 tbsp olive oil

• Sumac, a pinch

• 1 little gem lettuce, chopped and diced into 1-2cm cubes

• 2 plum tomatoes, cored and diced

• 4 spring onions, chopped

• 2 radishes, chopped

• 1 tbsp fresh mint, chopped

• 1 tbsp fresh flat-leaf parsley, chopped

• salt and freshly ground black pepper

Dressing

• 2 tbsp lemon juice

• 3 tbsp olive oil

• sumac, a pinch

• allspice, a pinch

• ground cinnamon, a pinch

• salt and freshly ground black pepper

The Do-ing

1. Toast the pitta until just browned. Heat the oil in a small frying pan, then cut the pita into roughly 2cm pieces, dust with sumac and fry in the oil, turning to coat for 2-3 minutes or until crisp.

2. Mix all the rest of the salad ingredients together in a large bowl and season well.

3. Whisk together the dressing ingredients and season.

4. Just before serving, toss the salad with the dressing and fold in the pita pieces.

5. Other veg can be used - try blanched broad beans and shaved fennel with cumin.

Refrigerate for up to 3 days without dressing or pita pieces | Freeze in air-tight containers