Salad this summer? Try Fattoush

Thursday, 17 April 2014 - 4:48pm IST | Place: Mumbai | Agency: dna

Looking to try a different salad this year? Chef Abu Halab from Khalidiya Palace Rayhaan’s Beach Restaurant by Rotana, in Abu Dhabi shares a recipe for fattoush with Avril-Ann Braganza

Preparation time: Around 15 minutes

Serves: 6

2-3 medium-sized pita breads
1 stack of purslane leaves
3 large tomatoes
1 full lettuce
2 cucumbers
1 medium onion
a handful of pomegranate seeds
6-7 walnuts
1 green capsicum

For the dressing
1 full squeezed lemon juice
2 cloves of minced garlic
3 teaspoons sumac
1 teaspoon of salt
3 teaspoons of dried mint or fresh mint leaves (according to preference)
3 tablespoons of olive oil
zaatar leaves
1 teaspoon of apple vinegar
2 tablespoons of pomegranate syrup

Wash all fresh vegetables in cold water and cut them in medium pieces (Square shaped if possible) and combine in large salad bowl. Shake until well combined.
Cut 2-3 medium size pita breads in square shaped pieces and toast in the oven for around 15-20 minutes on low heat.
In a large bowl, toss together the the purslane, tomatoes, lettuce, cucumbers, onion, pomegranate seeds, walnuts and green capsicum.

For the dressing,in a small bowl mix lemon juice, minced garlic, sumac, salt, dried mint or fresh mint leaves, olive oil, zaatar leaves, apple vinegar and pomegranate syrup. In the end, it will be rich and complex with a sweet and tangy taste. Pour and drizzle the sauce on the fresh cut vegetables in the bowl and mix together.

Spread the toasted pita bread on top for a fresh and crunchy look.


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