Name: Fattoush
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 5 tablespoons extra virgin olive oil; juice of ½ lemon; 1 spring onion, finely chopped; ½ medium cauliflower, broken into tiny florets roughly the same size as the tomato; Crispbread; 12 ripe cherry tomatoes, cut into quarters; ½ large cucumber, peeled, halved, seeded and cut into 1 cm dice; 1 garlic clove, crushed to a paste with salt; sea salt and black pepper; 6 radishes, cut into sixths or quarters, depending on size; 1 small bunch each of fresh mint, coriander and flat-leaf parsley, roughly chopped; 1 celery stick, chopped (optional); 1 teaspoon sumac; 1 teaspoon za’tar (see Lebanese and Turkish Suppliers)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This Lebanese bread salad makes a delicious starter or light lunch in summer. Za’tar is a herb that is found growing wild in Lebanon and which tastes similar to thyme and savory. It is very difficult to find fresh za’tar over here but a dried version, with sesame seeds and sometimes sumac, can be found in Lebanese and Turkish shops. This is often mixed with olive oil and served with flatbread.