Ever wondered what a Fattoush Salad is but been too afraid to ask, supposing you should have already known? Hands up now, let’s be honest. I was definitely one of those people who glanced at a menu and thought ‘mm that sounds delicious’ but never quite knew what it meant. I knew it was a sort of Middle Eastern Salad dish so then I guessed it would contain some hummus, fresh herbs like parsley and mint, lots of ground coriander, good olive oil and lemon juice. And I wasn’t far wrong. Although I wasn’t aware of the main (and most delicious) component: toasted flatbreads tossed into the mix. Almost like a panzanella salad if you’re talking Italian food.
My Fattoush Salad makes the best out of fresh, seasonal and flavourful ingredients, lightly dressed in olive oil, lemon juice and some amazing Middle Eastern herbs that you’ll have to hand: ground coriander and ground cumin plus smoked paprika for warming spice, some chilli flakes for heat and lots of cracked black pepper. I add a touch of garlic for good measure, along with some salt and lemon juice for tang, lovingly massaged with olive oil. For the vegetables, I kept it quite simple and used my favourite summer salad ingredients: tomatoes, cucumber and bell pepper (any colour). The key is to chop them into equal size pieces! I’ve also added some gorgeously plump chickpeas for protein and bite.
Don’t forget the fresh herbs – these are essential for a tasty and ‘authentic’ Fattoush Salad. I used homegrown coriander and mint, and lots of them. Don’t be shy when it comes to the fresh herbs, the more the merrier, I say!
Gently tossed with freshly toasted flatbread or pitta bread triangles, this salad is the perfect lunch or light evening meal. Here, I have used delicious turmeric pittas but I love making my own using this recipe: Easy Fluffy Flatbreads and cutting them into triangles.
It’s a wonderfully nutrient dense bowlful that I make even better with a fresh hummus dressing, for example using my Smoked Red Pepper and Walnut Hummus, a drizzle of plain yoghurt and a sprinkle of dukkah (or seeds).
2 pitta breads
14 cherry tomatoes, in ¼
10cm piece cucumber, cut into small cubes
1 orange/yellow/red bell pepper, cut into small cubes
1 tin chickpeas, drained
1 handful each: fresh mint and fresh coriander
1 medium garlic clove, crushed
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
½ tsp each: ground cumin, ground coriander, smoked paprika
Salt and black pepper
1 tbsp dukkah or seeds
2 tbsp hummus
2 tbsp plain yoghurt e.g. coconut or soya
Place all the chopped vegetables in a mixing bowl, add the chickpeas and all the fresh and dried herbs along with the garlic, lemon juice, apple cider vinegar and olive oil. Toss well to combine and season to taste with salt and pepper.
To make the hummus dressing, simply add 1 tbsp water to the hummus in a small bowl and mix until it is thin enough to drizzle. Or leave as it is and dollop on top of the salad.
Toast the pitta bread and cut into triangles. Add to the salad just before serving and give it a good mix again to help soften the bread.
To serve, divide the salad between two plates, drizzle over the hummus and yoghurt before topping with the dukkah or seeds. Best eaten straight away, although the salad will keep well in an airtight container in the fridge for 2 days but add the pitta bread triangles just before serving along with the hummus and yoghurt.
Have you made my Fattoush Salad? I would love to hear what you think so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.