Spring Fattoush Recipe

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Photo: Spring fattoush recipe
Photography by Craig Wall

Make the most of the season with this vibrant Middle Eastern side dish that sings of Spring.

To Prep 0:15
To Cook 0:12


2 large Lebanese bread rounds
1 tablespoon extra virgin olive oil
1 teaspoon sumac (optional, see note)
1 cup fresh peas
2 small Lebanese cucumbers, halved, sliced
2 green onions, thinly sliced
1 green capsicum, cut into 2cm pieces
400g packet tomato medley (see note)
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves


1/4 cup lemon juice
1 tablespoon extra virgin olive oil


Step 1
Preheat panggangan to 200C/180C fan-forced. Place bread onto 2 baking trays. Brush with oil and sprinkle with sumac, if using. Bake for 10 minutes, swapping trays halfway during cooking, or until golden. Set aside to cool. Break into pieces.

Step 2
Meanwhile, cook peas in a saucepan of boiling water for 1 to 2 minutes or until bright green and tender. Rinse under cold water. Drain. Cool.

Step 3
Place cucumber, peas, onion, capsicum, tomato, mint, parsley and bread in a bowl.

Step 4
Make Dressing: Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Drizzle dressing over salad. Toss gently to combine. Serve salad immediately.


Energy 764kJ
Fat saturated 1.00g
Fat Total 7.00g
Carbohydrate sugars –
Carbohydrate Total 21.70g
Dietary Fibre 4.30g
Protein 5.70g
Cholesterol –
Sodium 215.00mg

All nutrition values are per serve.


Sumac is a Middle Eastern spice with a tangy, lemony flavour. It is used to add freshness and zing to salads, and goes well with tomatoes and avocados. Sumac is delicious on meats, particularly lamb and chicken, and in dips and dressings. Quarter the larger tomatoes and halve the medium ones. Keep small tomatoes whole.

Super Food Ideas – September 2012 , Page 45
Recipe by Kim Coverdale

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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