Fattoush 24.02.2011
I’m suffering from extreme misery relating to the premature end of Summer. This salad makes everything alright, temporarily. It has much crunchy goodness.
Ingredients
- 2 small pitta breads
- 3 fat spring onions halved and sliced
- 1 cucumber, peeled, quartered lengthwise and chopped
- 3 tomatoes, diced
- Bunch flat-leaf parsley, chopped
- Bunch mint
- 1 clove garlic, minced
- 6-8 tablespoons olive oil
- Juice of 1 lemon
- Maldon salt
- Half a teaspoon sumac
Method
Break pitta breads open and toast in oven for about 5 minutes until crisp.
Combine spring onions, cucumber, tomatoes, parsley and mint and add minced garlic.
Break the pitta breads into pieces over the salad bowl and drop them in, reserving a few for the top.
Toss the salad and dress with oil and lemon juice; add salt. Sprinkle with sumac and extra pitta bread.
File under salad summer vegetarian
Virginia is a software inventor by day and a carnivore by night. She posts links and occasional rants at I Am Alert (but not alarmed) and hearts the GFC. Her favourite celebrity chef is Nigella.