Fattoush salad with toasted bread and sumac
Prep
20 min
Cook
3 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
3 min
Serves
6
Skill
Now served in Middle Eastern restaurants almost everywhere, this refreshing salad originated from Syria and Lebanon. It’s full of phytonutrient goodness—and one of my favourites! Radishes belong to the cruciferous family of vegetables and provide potent anti-cancer effects when eaten raw.Love this recipe? Take a look at more recipes from our Food as Medicine collection
Ingredients
Dressing
Salad
- 2 cloves garlic, crushed
- 1/4 teaspoon salt
- 1 tablespoon ground sumac
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced (approximately ¼ cup)
Salad
- 1 1/2 wholemeal Lebanese breads
- 1 baby Cos lettuce, sliced into 2.5-centimetre (1-inch) ribbons
- 3 medium tomatoes, cut into small chunks
- 3 small Lebanese cucumbers, cut in half lengthwise then sliced
- 5 radishes, finely sliced
- 1/2 red capsicum (bell pepper), chopped
- 4 shallots (scallions), sliced
- 1/2 bunch flat leaf parsley, chopped
- large handful of mint leaves, chopped
Nutrition per serving
732 kJ
energy kj
4 g
protein
2 g
saturated fat
4 g
dietary fibre
15 g
carbohydrate
6 g
sugars
219 mg
sodium
Method
- Open up Lebanese bread at the seam making thin rounds. Toast in a hot oven for 3 minutes until crisp and dried. Break up the toasted bread into bite-size pieces. Set aside.
- Place dressing ingredients in a small jar and shake vigorously until combined. Set aside.
- Prepare salad vegetables and place in a large mixing bowl. Pour over dressing and toss gently with tongs until ingredients are well coated, then transfer to a serving bowl.
- Just prior to serving, fold through the toasted bread pieces. Note: If you add the bread earlier, it will go soggy.
Tips
Dressing
Salad
- 2 cloves garlic, crushed
- 1/4 teaspoon salt
- 1 tablespoon ground sumac
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced (approximately ¼ cup)
Salad
- 1 1/2 wholemeal Lebanese breads
- 1 baby Cos lettuce, sliced into 2.5-centimetre (1-inch) ribbons
- 3 medium tomatoes, cut into small chunks
- 3 small Lebanese cucumbers, cut in half lengthwise then sliced
- 5 radishes, finely sliced
- 1/2 red capsicum (bell pepper), chopped
- 4 shallots (scallions), sliced
- 1/2 bunch flat leaf parsley, chopped
- large handful of mint leaves, chopped
Nutrition per serving
732 kJ
energy kj
4 g
protein
2 g
saturated fat
4 g
dietary fibre
15 g
carbohydrate
6 g
sugars
219 mg
sodium
- Open up Lebanese bread at the seam making thin rounds. Toast in a hot oven for 3 minutes until crisp and dried. Break up the toasted bread into bite-size pieces. Set aside.
- Place dressing ingredients in a small jar and shake vigorously until combined. Set aside.
- Prepare salad vegetables and place in a large mixing bowl. Pour over dressing and toss gently with tongs until ingredients are well coated, then transfer to a serving bowl.
- Just prior to serving, fold through the toasted bread pieces. Note: If you add the bread earlier, it will go soggy.