We teamed up with @perinotomatoes to bring you this delicious Middle Eastern Salad! There’s no better meal than one that barely requires ANY cooking! Pair it up with just about any protein or have it on its own for a midweek lunch or when you’re asked to “not bring anything” to your mates’ place!
Fattoush Salad
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Serves: 4 People
Ingredients
- 2 Flatbreads
- 200 g Perino tomatoes
- 5 Radishes
- 1 Lebanese cucumber
- 1 Avocado
- 3 sprigs Spring onion
- 12 Sicilian olives
- 1 small handful mint
- 1 handful Parsley
- 2 tbsp Marinated feta
- 4 tbsp Greek/natural yoghurt
- 1 Lemon
- 1 Garlic clove
- 2 tbsp Olive oil
- 1 tsp Sumac, + extra to top
Method
- 1)
Preheat oven to 180C.
- 2)
Pop flatbreads in the oven to crisp them up for 5 mins (alternatively use stale flatbreads, which is what is traditionally used).
- 3)
Finely dice your Perino tomatoes and add to a mixing bowl.
- 4)
Finely slice your radishes, cucumber and spring onions and cut avocado into chunks, then add them all to a mixing bowl.
- 5)
Pit and finely chop your olives and add them into mixing bowl.
- 6)
Finely chop your parsley and mint and add to mixing bowl.
- 7)
Add marinated fetta to bowl.
- 8)
Get 4 tablespoons of Greek/natural yoghurt into a jar, add the zest of 1 lemon and grate a clove of garlic in.
- 9)
Juice 1 lemon, add half the juice to the yoghurt and the other half to the mixing bowl and give it a mix.
- 10)
Dress the salad in 2 tablespoons of olive oil.
- 11)
Cut or tear the flatbreads into pieces and add into mixing bowl.
- 12)
Sprinkle 1 teaspoon of sumac into salad and gently toss it all through with salad servers.
- 13)
Top with the natural yoghurt, then sprinkle a touch of sumac onto the yoghurt.