Fattoush Salad by Neil Perry (Lebanese) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This version of the Lebanese dish uses mint, Italian parsley and cilantro (fresh coriander) instead of romaine or other lettuces. Sumac comes in berry or ground form; the berries last longer. Sumac has a sour, tart (lemony) and salty taste; (it is an important ingredient in Za'atar seasoning mixture). There is no good substitute for sumac; it is available through mail-order or at Middle Eastern grocers. Ingredients:
1 piece fresh pita bread |
1 tablespoon olive oil |
5 cherry tomatoes, sliced |
1 spanish onion, roughly chopped |
1 teaspoon sumac |
1 lebanese cucumber, roughly chopped |
sea salt, to taste |
fresh ground black pepper, to taste |
3/4 bunch mint, picked from stems |
1/3 bunch flat leaf parsley, picked from stems |
1/3 bunch fresh coriander or 1/3 bunch fresh cilantro, picked from stems |
1 garlic clove |
1 lemon, juiced |
100 ml extra virgin olive oil (3.5 oz.) |
fresh ground black pepper, to taste |
Directions:
1. Heat a little olive oil in a pan and fry the pita bread until crispy.
2. Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
3. In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
4. Add the dressing to the salad and serve straight away.
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