With Toasted Butteries and Local Cheese


Preparation info

  • Difficulty


  • Serves


Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

I was asked to come up with a dish using Aberdeen rowies (butteries) and Ayrshire Dunlop cheese for Scottish Food & Drink Fortnight, so I came up with this twist on the classic salad from the eastern Mediterranean. Fattoush is a fresh, crunchy salad prepared with juicy tomatoes, peppers, onions, mint and parsley with the addition of toasted bread, so I thought butteries would work well as they are slightly salty and retain their crunch when toasted. I used Ayrshire Dunlop cheese for the original salad, but it is delicious with any firm, tangy cheese – including some of the robust blue cheeses from Arran or Mull. Try using whatever is local to you, and if you select a local cheese, you should also select a local dram to enjoy with it.


  • 2–3 tomatoes, cut into segments
  • 1 red or green bell pepper, deseeded and sliced
  • 1 red onion, halved and sliced
  • 1 fresh green chilli, deseeded and finely sliced
  • 2–3 tablespoons sour pomegranate molasses
  • 1 tablespoon olive or rapeseed oil
  • 1–2 butteries, toasted in the oven until crispy
  • a wedge of firm, tangy cheese, cut into chunks
  • 1 tablespoon pine nuts, roasted
  • 1 teaspoon ground sumac
  • a handful of flat leaf parsley leaves, coarsely chopped
  • a handful of fresh mint leaves, coarsely chopped
  • a handful of fresh coriander leaves, finely chopped
  • a squeeze of lemon
  • a drizzle of honey
  • sea salt and freshly ground black pepper


Place the tomatoes, bell pepper, red onion and green chilli in a bowl. Drizzle the pomegranate molasses and the olive oil over the top and season with salt and black pepper, but don’t toss it yet. Break the toasted butteries into bite-sized pieces and scatter them over the top with the cheese, pine nuts, sumac and herbs.

Just before serving, squeeze the lemon over the top and drizzle with honey. Toss well and enjoy with a dram.