Fattoush
A Lebanese-style bread salad: crisp flatbread pieces over cucumber, tomato and mint, with a lemony sumac dressing. The bread should still crunch when you eat it.
- Time
- 25 min
- Serves
- 2
- Kind
- Salad
Method
- Heat the oven to 200°C (180°C fan). Tear the flatbread into bite-sized pieces and toss them on a baking tray with half the olive oil and a pinch of salt.
- Bake for 6 to 8 minutes, turning once, until crisp and golden, then leave to cool.
- Halve the cucumber lengthways and cut it into 1 cm chunks. Cut the tomatoes into rough chunks, slice the spring onions and tear the lettuce into bite-sized pieces.
- Pull the mint leaves from the stalks and roughly chop them.
- In a large bowl, whisk the juice of the lemon with the rest of the olive oil, most of the sumac and a good pinch of salt.
- Add the cucumber, tomatoes, spring onions, lettuce and mint and toss. Leave for 5 minutes so the tomato juices mix into the dressing.
- Fold in the crisp flatbread at the last moment so it stays crunchy, sprinkle with the remaining sumac and serve at once.
Tip Sumac is sour and lemony and sold in most big supermarkets. If you cannot find it, add extra lemon zest.
Per portion
| Energy | 393 kcal |
| Protein | 10 g |
| Carbohydrate | 46 g |
| of which sugars | 11 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 0.72 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- flatbread2
- cucumber1
- tomatoes300 g
- little gem lettuce1
- spring onion4
- mint½ bunch
- lemon1
- sumac1 tsp
- olive oil2 tbsp
