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
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 6

Ingredients

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

Dressing

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

Method

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.

Nutrition

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.

Notes

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

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