Name: Fattouch with Radishes & Sumac
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: Extra Virgin Olive Oil; 2 tbsp Freshly Squeezed Lemon Juice; 1 tsp Sumac; Sea Salt; 1 tbsp Roughly Chopped Mint; 1 tbsp Roughly Chopped Flatleaf Parsley; 1/2 English Cucumber, cubed; 150g Cherry Tomatoes, halved; 1/2 Red Onion, thinly sliced; 1 Bunch Radishes, thinly sliced; 2 Large Wholemeal Pitta Breads; Freshly Ground Black Pepper

Description

This bright fattouch salad is fresh, bright, crunchy and colourful, and is perfect for lunch or as a side to accompany grilled meats.

Ingredients

Scale

Extra Virgin Olive Oil
2 tbsp Freshly Squeezed Lemon Juice
1 tsp Sumac
Sea Salt
1 tbsp Roughly Chopped Mint
1 tbsp Roughly Chopped Flatleaf Parsley
1/2 English Cucumber, cubed
150g Cherry Tomatoes, halved
1/2 Red Onion, thinly sliced
1 Bunch Radishes, thinly sliced
2 Large Wholemeal Pitta Breads
Freshly Ground Black Pepper

Instructions

First, make the dressing. In a small bowl, whisk up 2 tbsp of olive oil, the lemon juice, 1/2 tsp sumac, the herbs and a good pinch of sea salt.
Next, prepare the tomatoes, cucumber, onion and radishes and toss them into a large bowl.
Split the pittas in half using the hollow in the middle and roughly tear them into pieces.
Heat a large frying pan with 1/2 tbsp oil over a high heat and add the pitta. Toss while they fry, keeping a close eye on them until all of the oil is absorbed and they are crispy and golden. Remove the pan from the heat and season well with salt and pepper.
Sprinkle over 1/2 tsp sumac and toss until the spice is coating the pieces.
Pour the dressing over the salad vegetables and toss well. Add the pitta pieces and toss lightly, and serve immediately to prevent the pitta getting too soggy with dressing.