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Fattoush salad

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Fattoush salad

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Fattoush salad

By Saadiyah Hendricks

Serves 6-8

Difficulty Easy

Prep Time 30 minute

Ingredients

3-4 pita breads, cubed
3 olive oil
2 Woolworths sumac
1 T Woolworths za’atar
sea salt and freshly ground black pepper, to taste
2 heads Romaine lettuce, chopped
1 cucumber, quarted and sliced
200 g Rosa tomatoes, halved
3 radishes, stems removed and thinly sliced
1 green pepper, seeded and chopped
1 fresh mint, chopped
fresh parsley, stems. removed and chopped

For the dressing, whisk:

3 lemon, juiced
olive oil
2 sea salt and freshly ground black pepper, to taste
1 garlic, finely grated
1 sumac
pomegranate molasses (optional)

Method

1. Preheat the oven to 180°C. Toss the pita bread in the olive oil, sumac, za’atar and season to taste. Place in an ovenproof dish and bake for 10 minutes, or until golden and crispy. Remove from oven and allow to cool.

2. In a large bowl, toss the lettuce, cucumber, tomatoes, radishes, pepper, mint and parsley.

3. Pour the dressing over the salad, add the toasted pita and toss before serving.

Find more Eid recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom