Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
Read More
Search
The Caterer

Fattoush – by Samuel Clark

11 September 2006
Fattoush – by Samuel Clark

INGREDIENTS

(serves four)

2 pitta bread
2tbs melted butter
1 handful mint, roughly chopped
½ handful coriander, roughly chopped
1 handful flat-leaf parsley, roughly chopped
½ cucumber - peeled, halved, deseeded and diced into 1/2cm cubes
12 ripe cherry tomatos, quartered
½ small cauliflower, broken into florets the same size as tomatoes
1 spring onion, chopped
4 radishes, cut into quarters or sixths depending on size
1 stick celery, chopped (optional)

For the dressing
1 clove garlic
Salt
Juice of one lemon
1tsp sumac
1tsp za'atar*
6tbs olive oil
Salt and pepper

* Za'atar is a herb similar to thyme that grows wild in the Lebanon. It is difficult to find in the UK fresh, but is available dried and mixed with sesame seeds in most Middle Eastern stores

METHOD

Preheat oven to 200ºC. Slightly warm the pitta bread. Split in half. Brush on both sides with melted butter. Place in oven until the bread turns golden brown and is crisped.

Meanwhile, make the dressing by crushing the garlic clove with a pinch of salt. Add lemon juice, sumac, za'atar and olive oil.

Combine vegetables, herbs and bread in a large salad bowl, breaking up the pitta as it is added. It should be the same size as the vegetables. Add dressing and toss well until everything is covered. Serve.

Samuel Clark

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!