Fattoush (Middle Eastern Bread Salad) Recipe

Posted on
Fresh herbs and spices make this Lebanese bread salad extra special Fattoush (Middle Eastern bread salad) recipe
Fattoush (Middle Eastern bread salad)

serves 4 | Prep Time 20 mins | Cook Time 15 mins | Ingredients 11 | Difficulty Easy

Fresh herbs and spices make this Lebanese bread salad extra special.
From delicious.com.au


3 small pita breads, halved
1/2 cup (125ml) olive oil
2 garlic cloves, crushed
1 lemon, juiced
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
1 red onion, sliced
5 tomatoes, seeds removed, cut into 1-2cm pieces
1 telegraph cucumber, peeled, seeded, cut into 1-2cm pieces
2 small green capsicums, seeded, cut into 1-2cm pieces


1 Preheat panggangan to 190°C.

2 Brush bread pieces with 2 tablespoons of the oil. Place on a baking tray and bake for 10-15 minutes until crisp and golden. Transfer to a plate lined with paper towel to drain and cool.

3 Combine the garlic, lemon juice, remaining olive oil and herbs in a large bowl and season with salt and pepper. Add the onion, tomato, cucumber and capsicum and toss to combine. Just before serving, break the bread into rough pieces, add to the salad and toss well. Serve with grilled meat or fish.

Delicious Team Pick

We used fresh mint and fresh parsley, which are available from Woolworths stores nationally and online now.

Nutrition Per Serve

Energy 1720 kj
Fat (total) 29 g
Fat (saturated) 5 g
Carbohydrate (sugars) 10 g
Carbohydrate (total) 29 g
Protein 7 g
Sodium 205.11 mg

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.

Leave a Reply

Your email address will not be published. Required fields are marked *