Name: Fattoush salad
Yield: Serves 4
Cuisine: British
Ingredients: flaked sea salt; a good sprinkle of sumac; 6 radishes, very thinly sliced; a very small pinch of chilli powder; 2 pitta breads, stale or fresh, halved lengthways, then cut into 2cm ribbons widthways; ½ large cucumber, peeled and diced a little smaller than sugar lumps; ½ medium red onion, halved again, then very finely sliced; 1 large handful of fresh parsley leaves; 2 medium carrots, very finely sliced or cut into matchsticks; 4 tablespoons olive oil; 2 big grabbing handfuls of pea tops, or 2 baby gem lettuces, shredded; 2 good ripe medium tomatoes, roughly chopped, or 16 good cherry tomatoes, halved; 10 leaves of fresh mint, stacked and cut into ribbons; juice of ½-¾ lemon; 1 small bunch of fresh dill, fronds picked from stalks (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

When I think of fattoush salad, it’s always because I’m suddenly craving it, in a climbing-the-walls kind of way. Once eating it, I can’t stop - it’s so refreshing, pleasing and clean - and although it’s very enjoyable without any accompaniment, I usually serve it alongside some simply chargrilled lamb chops or chicken livers. The right amount of salt is vital to this salad being a success or disappointment, so add a little more than you normally would.

Sumac, used a lot in Middle E