Fattouch Grain Salad

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
  • Category: Salads


An easy, naturally vegan and totally customisable grain salad using the bright, fresh salad ingredients usually found in a Middle-Eastern Fattouch Salad.



  • 120g () pearled spelt, or any other toothsome grain
  • 1/4 cucumber
  • 4 radishes
  • large handful cherry tomatoes
  • 1/2 red onion
  • small handful flat leaf parsley
  • small handful fresh mint
  • juice of 1/2 lemon
  • 2 tsp extra virgin olive oil
  • 1/4 tsp sumac
  • freshly ground sea salt and black pepper


  1. Cook the spelt in a pan of boiling water. This should take 20 minutes – check the pack if you’re using a different grain for cooking times! Drain, at the same time rinsing through with cold water. Set aside to continue draining and cooling.
  2. Roughly chop the cucumber – don’t bother peeling it! Also roughly chop the radishes and halve the cherry tomatoes. Peel and finely slice the onion, and roughly chop the herbs.
  3. To make the dressing, whisk together the lemon juice, olive oil, sumac and lots of freshly ground sea salt and black pepper.
  4. Combine the cooked, cooled grains, the salad vegetables and herbs, and the dressing. Season to taste with more salt and pepper before serving.