My Fattoush Salad

Fattoush is a popular Middle Eastern salad prepared
a lot during the fasting month, Ramadan.

Easy, light, yet filling - it's a great side to grilled chicken or lamb,

or as a light meal all on its own.

Below is my version of the Middle Eastern classic spring salad.

INGREDIENTS (serves 4 as a side)

1 Round Lebanese Bread
Oil Spray
1 Tsp Sumac (optional)

2 Lebanese Cucumbers, finely diced (if very fresh, no need to peel)
2 Tomatoes, finely diced
4 Radish, finely diced
1 Red Capsicum, finely diced
4 Shallots, finely diced
2 Tbsps Mint, finely chopped
1/2 Bunch of Parsley, leaves picked
1/3 Bunch of Coriander, leaves picked

Dressing
1 Lemon, juice of
2 to 3 Tbsps Olive Oil
Sumac, sprinkle of
Sea Salt and Freshly Ground Pepper to taste

METHOD

Preheat the oven for 200 degrees Celsius.

Split the Lebanese bread in half.

Place on an oven rack, spray each half lightly with oil, and then dust with sumac.

Place into the oven and toast for 5 to 10 minutes or until light brown in colour. Be careful, as they can burn very easily.

Remove from oven, allow to cool. Break into 5cm pieces.

In a large serving bowl, combine cucumbers, tomatoes, radish, shallots, mint and parsley. Toss until well combined.

Squeeze over the lemon juice. And drizzle the olive oil over the salad. Sprinkle over some sumac. Season to taste.

Just before serving, gently mix through the Lebanese bread pieces.


Notes:
Sumac is a lemon flavoured Middle Eastern spice, available at most supermarkets or delis. If you can find it is worthwhile trying to include in this salad as it gives a fruity astringent taste