Fattoush with a twist.

Posted on September 1, 2011

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The weather has been perfect in Melbourne lately, heralding the arrival of spring. This salad is fresh, healthy and vegetarian. When asked to make a salad for a dinner party, it was the first thing which came to mind, a salad that is exciting and flavourful. Fattoush is a Lebanese salad, meaning ‘moist pita’. Traditionally, the pita is soaked in water or lemon juice before added to the salad. I hate soggy salads, so I have kept it modern. Created as a way to make use of stale breads and to eat during Ramadan. I have broken the rules and added Labne on top, to make it more of a meal and I have also added Zaatar spice mix to the dressing. Labne is a Middle Eastern cheese made from yoghurt, it is marinated in olive oil, chilli and herbs. Find it at your local deli, and if they don’t have it, pester them to get it in. It is divine. Sumac is the star flavour, which gives the dressing a sour note. Sumac can be found at Middle Eastern deli’s and most IGA’S .

Serves 6

Ingrediants:

 2 Lebanese Pita breads, toasted, broken into pieces.
½ head of Iceberg lettuce, shredded. (Can use Romaine lettuce, but I prefer crunch)
2 Lebanese cucumbers, peeled, cut in thick slices.
1 red onion, sliced thinly.
3 tomatoes, chopped into wedges then halved, or a punnet of cherry tomatoes.
Bunch of rocket leaves or Purslane lettuce.
Bunch of mixed lettuce leaves.
½ green pepper, sliced.
½ red pepper sliced.
Handful of mint, sliced.
Handful of continental parsley chopped finely.
200g Labne balls.
Dressing:
 2 Garlic cloves, chopped.
8 tbsp olive oil, extra to serve.
1 tbsp Sumac.
1 lemon squeezed.
1 tsp zaatar.
 
 

Method:

  1. Open the pita bread and toast under grill until crisp and golden. Let cool, and break into small pieces.
  2. Mix together the vegetables with herbs.
  3. Mix olive oil, lemon, garlic, pepper, sumac and salt in a separate bowl.
  4. Add pieces of pita bread to the dressing and toss, then add it to the salad immediately and mix together.
  5. Serve with the goats feta, sprinkled on top.
  6. Drizzle a little bit of olive oil on top of the salad and serve. Enjoy 🙂
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