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Fattouche

Celia Brooks Brown
Celia Brooks Brown creates a delicious Lebanese salad, an ideal starter for a summer meal

Fattouche

Method

1. Preheat the grill. Open out each of the pitta breads and toast under the grill until golden. Break the toasted pitta into pieces and drizzle with 1 tbsp olive oil.

2. Using a pestle and mortar pound crush the garlic and salt crystals into a paste. Mix with the lemon juice, remaining olive oil and sumac to make a salad dressing

3. Mix together the chopped tomato, sliced spring onion, radish slices, green pepper and cucumber in a large salad bowl. Mix in the parsley, mint, lettuce and toasted pitta bread. Toss with the salad dressing. Season with salt and freshly ground pepper. Sprinkle with pomegranate seeds, if using, and serve.

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Serves: 4

Prep: 25 min
Cook: 5 min

Ingredients
3 pitta breads
4 tbsp Olive oil
1 garlic clove, peeled
1 1/2 tsp sea salt crystals
4 tbsp lemon juice
1 tbsp sumac
240g ripe tomatoes, roughly chopped
4 Spring onions, sliced
6 Radishes, sliced
1 green pepper, diced
1 Cucumber, cut into chunks
8 sprigs of flat-leaf parsley, leaves stripped
8 sprigs of Mint, leaves chopped
1/2 cos lettuce, sliced into ribbons
salt and fresh ground black pepper
pomegranate seeds, to garnish (optional)