Spring Pea Fattoush
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
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Notes (1)
V
Violeta E.
a month ago
What a delicious, light and so quick to make salad.
Perfect for next day too. I used Lebanese cucumbers and didn't scrape the seeds out and it didn't get soggy the next day.
Picture is from the next day.
Elena S.
25 days ago
·Admin
You've nailed that, Violeta! Letting the flavours mellow in the fridge for a day is a great idea, too.