A simple spring take on fattoush using peas and green onion with lots of fresh herbs. Toasting the bread instead of deep frying keeps things a bit lighter.
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Serves
4
Red Onion
Red Wine Vinegar
Spring Onion
Pea
Cucumber
Fresh Parsley
Fresh Mint
Lebanese Flatbread
Chilli Flakes
Sumac
Honey
Lemon
Feta
Olive Oil
Salt
Serves
4
Red Onion
Red Wine Vinegar
Spring Onion
Pea
Cucumber
Fresh Parsley
Fresh Mint
Lebanese Flatbread
Chilli Flakes
Sumac
Honey
Lemon
Feta
Olive Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your grill.
Step 2.
Finely slice the red onion and add to a small bowl with the vinegar and a tbsp of water to give it a quick pickle.
Step 3.
Finely slice the spring onions and put them into a big bowl of ice water.
Step 4.
Add the peas to a saucepan of well salted boiling water, cook for a minute and then drain. Add the peas to the ice water with the spring onions.
Step 5.
Half the cucumber and use a teaspoon to scrape out the seeds. Finely slice it and add to a large mixing bowl. Drain and add the peas, spring onions and red onions.
Step 6.
Finely chop the parsley and mint and add to the bowl. Set that aside while you toast the bread.
Step 7.
Split the breads into two thin layers and then tear into roughly two-inch pieces and put them on a large roasting tray. Drizzle and toss with olive oil and a big pinch of salt.
Step 8.
Toast under the grill giving them a shake and stir halfway through until nice and golden and crisp. This will only take a couple of minutes so keep an eye on them! Once ready, remove from the grill and sprinkle over the chilli and ½ the sumac.
Step 9.
In a small bowl mix the remaining sumac, honey, lemon juice and a splash of olive oil.
Step 10.
Now, add the bread and dressing to the bowl with the veggies and crumble in most of the feta. Give that a gentle mix and taste for salt and lemon. Plate up, finish with the rest of the feta and a drizzle of olive oil.
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