Fattoush

Name: Fattoush
Ingredients: 1 tablespoon Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar; 2 tablespoons freshly squeezed pomegranate juice; 1 tablespoon Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar; 1 tablespoon Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar; 6 tablespoons extra virgin olive oil; 1 tablespoon pomegranate molasses; 1 bunch of coriander, shredded; ½ teaspoon za’atar; 1 bunch of flat-leaf parsley, shredded; 1 bunch of mint, shredded; 100 g purslane, available in Turkish/Middle Eastern shops in the summer, whole leaves only (optional); 100 g purslane, available in Turkish/Middle Eastern shops in the summer, whole leaves only (optional); 6 red radishes, cut into quarters or sixths; 1 spring onion, sliced into thin rounds; ½ small cauliflower, cut into tiny florets; 10 sweet cherry tomatoes, cut into quarters or sixths; a pinch of sugar; a pinch of ground cinnamon; 1 teaspoon za’atar; 1 teaspoon sumac; 25 g butter, melted; 1 large Middle Eastern flatbread (about 20cm in diameter), or 1–2 pitta breads, split in half lengthways; ½ cucumber, half peeled in strips, deseeded and diced small

Preparation info

Serves
4

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

Fattoush is one of the great salads of the world. It sings of the summer, with crunchy, fresh, sweet vegetables and herbs. Our version has been tweaked and refined over the years.

Ingredients

Fattoush

25 g butter, melted
1 large Middle Eastern flatbread (about 20cm in diameter), or 1–2 pitta breads, split in half lengthways
½

Vegetarian
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Brush the melted butter on both sides of the flatbreads or pittas. Bake them in the oven for 10–15 minutes</