Hearty AND HEALTHY

Try these salad bowls full of goodness, great for a satisfying dinner or as part of a larger spread

- ROSE FOOKS

Fattoush 

Transform this delicious Middle Eastern bread salad into a hearty main by adding 200g crumbled feta.

COOK'S TIP

A great salad to use leftover bread, sourdough or country bread is fine to use too.

PER SERVING

FOR 4: 278 cals, 13g fat, 2g sat fat, 32g carbs

SERVES 4: as a main or 6 as a side

TAKES 20: mins, plus soaking overnight

1 Heat the oven to 180C Fan/Gas 6. Toss the pitta with a little olive oil, then bake for 20 mins until crisp. Allow to cool slightly, then break into small pieces.

2 Meanwhile, put the garlic in a jar with the lemon juice, vinegar, oil and sumac. Season and shake well then set aside to infuse.

3 Combine the tomatoes, cucumber,  a large bowl. Add the bread and dressing and toss to coat. Leave for a few hrs, ideally overnight, so the bread soaks up the dressing. Drizzle over some olive oil and sprinkle extra sumac before serving.