On
Fattoush (Iraqi style)
| Preparation time | Cooking time | Fruit & vegetable serves | Cost |
|---|---|---|---|
| 15 mins* | 5 mins* | 2 serves per person | $3 per person |
*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.
Ingredients
| Ingredient list | for 2 people | for 4 people | for 6 people |
|---|---|---|---|
| Lebanese bread, cut with clean food scissors into small triangles | ½-1 piece | 1-2 pieces | 1½-3 pieces |
| Lebanese cucumber, cut lengthways into quarters and sliced thinly | 1 | 1-2 | 2-3 |
| Tomatoes, chopped into small pieces | 2 | 3 | 4 |
| Iceberg lettuce, coarsely chopped | ¼ | ½ | 1 |
| Red or green capsicum, deseeded and cut into thin strips | ¼ | ½ | ¾-1 |
| Green shallots, finely chopped | 1 | 2 | 3 |
| Fresh mint leaves | ¼ bunch | ½ bunch | 1 bunch |
| Lemon juice | ½-1 tbsp | 1-2 tbsp | 2-3 tbsp |
| Olive oil | 1-2 tbsp | 2-3 tbsp | 4 tbsp |
| White vinegar and/or pomegranate molasses | 1 tsp or less | 2 tsp or less | 3 tsp or less |
| Ground sumac | ½ tsp | 1 tsp | 1½ tsp |
| Dried mint (optional) | ½ tsp | 1 tsp | 1½ tsp |
| White or red onion, cut in half and thinly sliced (optional) | ½ | 1 | 1½ |
| Radishes, thinly sliced (optional) | 1-2 | 2-4 | 3-6 |
| Flat-leaf parsley, chopped (optional) | ¼ bunch | ½ bunch | 1 bunch |
Equipment
Small frying pan, a big bowl, two large spoons or salad servers, measuring spoons, chopping board and knife.
Steps
- Pan-fry, grill, bake, toast or microwave the flatbread to dry it out. Set aside
- Rinse the fresh herbs and vegetables in water and dry in a clean tea towel or colander. Chop and combine all the vegetables in a bowl. Add sumac, mint and parsley (if using)
- Pour the lemon juice, vinegar/pomegranate molasses and olive oil over the salad when you are ready to serve. Add flatbread pieces and mix together gently
Tips
- Baking, grilling or drying out stale bread into croutons is a great way to reduce food waste. The fattoush bread is typically deep fried and oily. Try these healthier ways to cook instead – the taste and texture of the salad is still good
Acknowledgements: Thank you to Maysoon Shammu from the NSW Refugee Health Service for this delicious salad. Thanks also to our recipe road testers and the Youth Class at Navitas Fairfield College for their great advice.