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.
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.
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