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
- 2 stale pitta or other flatbreads
- 1 garlic clove, crushed
- Juice 1 lemon
- 1tbsp red wine vinegar
- 3tbsp extra virgin olive oil, plus a little extra for the pitta
- 2tsp sumac, plus extra to sprinkle
- 500g mixed cherry tomatoes, quartered
- 1 large cucumber, quartered lengthways and sliced
- 2 spring onions, finely sliced
- 100g radishes, quartered
- 25g flat-leaf parsley, roughly chopped
- 15g mint leaves, roughly chopped
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.
Potato, egg and crispy bacon salad
A hearty spin on a Caesar salad packed with omega-3 rich anchovies.
This story is from the May 30, 2023 edition of Woman's Weekly.
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This story is from the May 30, 2023 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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