Fattoush
Prep time
Total time
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!
Author: Yotam Ottolenghi
Recipe type: Salad
Cuisine: Arabian
Serves: 6 people
Ingredients
- 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
Instructions
- place the prepared tomatoes, cucumber, radishes and spring onions in a bowl
- Place all the additional ingredients in your food processor and whizz to create a rough dressing.
- Pour over the salad vegetables and combine
- Spoon over the buttermilk and combine
- Ideally leave for a minimum of 10 minutes for all the flavours to combine
- Serve at room temperature
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