Recipe Classic Fattoush Salad
Healthy choice
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Super quick
Comfort food
Entertaining
Salads
The pita crisps and sumac spice are what make this iconic dish so special. The other elements — the crisp, fresh, bright herbs and veggies — are simply the cherry tomatoes on top ;)
You will need
Serves 4
- 2 Lebanese cucumbers, deseeded, chopped coarsely
- 1 red capsicum, deseeded and chopped coarsely
- 6 radishes, sliced thinly
- 500g rainbow cherry tomatoes, halved
- 3 spring onions, finely sliced
- 1/2 cup parsley leaves
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup coriander leaves
- 1 tablespoon sumac
- 200g sea salt and olive oil pita crisps
Dressing
- 1 clove garlic, finely chopped
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
-
Step 1
Make dressing by placing all ingredients together in a screw top jar, shaking vigorously to combine. Set aside until required.
-
Step 2
In a large bowl mix together all the salad ingredients, until well combined. (If preparing in advance, do not add pita crisps yet, as they’ll go soggy – wait until just before salad is being served to mix in the crisps!)
-
Step 3
To finish, pour over dressing, gently mixing to combine.
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
More healthy recipes
Classic Fattoush Salad
Directions
15 mins to prep
0 mins to cook
-
Step 1
Make dressing by placing all ingredients together in a screw top jar, shaking vigorously to combine. Set aside until required.
-
Step 2
In a large bowl mix together all the salad ingredients, until well combined. (If preparing in advance, do not add pita crisps yet, as they’ll go soggy – wait until just before salad is being served to mix in the crisps!)
-
Step 3
To finish, pour over dressing, gently mixing to combine.
You will need
Serves 4
- 2 Lebanese cucumbers, deseeded, chopped coarsely
- 1 red capsicum, deseeded and chopped coarsely
- 6 radishes, sliced thinly
- 500g rainbow cherry tomatoes, halved
- 3 spring onions, finely sliced
- 1/2 cup parsley leaves
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup coriander leaves
- 1 tablespoon sumac
- 200g sea salt and olive oil pita crisps
Dressing
- 1 clove garlic, finely chopped
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper