Recipe type: Salad
Cuisine: Arabian
Prep time: 
Total time: 
Serves: 6 people
This is lifted straight from the pages of Ottolenghi's 'Jerusalem' cookbook. I have reduced the amount of dressing, removed the stale bread, adjusted a few seasoning to create a clean, fresh and totally different salad to complement anything from your classic BBQ offerings, to my lasagna (see recipe) and as it has a lot of mint in it goes brilliantly with lamb dishes too!
  • 150ml buttermilk
  • punnet of cherry tomatoes, cut into halves
  • 100g radishes, thinly sliced
  • 1 cucumber, quartered and diced (approx 1.5cm)
  • 1 bunch of spring onions, thinly sliced
  • 15g fresh mint
  • 25g flat leaf parsley
  • 1 tbs dried mint
  • 4 garlic gloves
  • 3 tbs freshly squeezed lemon juice
  • 30ml virgin olive oil
  • 2 tbs cider/white wine vinegar
  • 1 tsp coarse ground black pepper
  • 11/2 tsp sea salt
  • 1 tbsp sumac
  1. place the prepared tomatoes, cucumber, radishes and spring onions in a bowl
  2. Place all the additional ingredients in your food processor and whizz to create a rough dressing.
  3. Pour over the salad vegetables and combine
  4. Spoon over the buttermilk and combine
  5. Ideally leave for a minimum of 10 minutes for all the flavours to combine
  6. Serve at room temperature
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/fattoush/