Fattoush Salad
30 - 40 minutes | Serves - 4 people
This recipe is brought to you by Seven Cherries Catering
TIP
The cucumber seeds left over from this recipe can be frozen and added to gin and tonic!
DRESSING
• Two teaspoons Sumac (or fennel seeds)
• One tablespoon pomegranate molasses
• One lemon, juice and zest
• One clove garlic, minced
• Two teaspoons white wine vinegar
• Three tablespoons rapeseed oil or extra virgin olive oil
• Maldon sea salt, to taste
• More sumac, to taste
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SALAD
• Two slices bread, cut into one-inch crostini (or two small pitta breads)
• Rapeseed oil or extra virgin olive oil
• 150g heritage cherry tomatoes or two medium tomatoes
• Half a cucumber
• One small red onion
• One little gem lettuce
• Small handful mint, picked and washed
• Small handful parsley, picked and washed
• Sumac, to taste (or fennel seeds)
• Maldon sea salt, to taste
BREAD
• Pre-heat the oven to 165˚C
• Slice the bread into one-inch sized crostini or croutons (whichever you prefer), or slice the pitta into 1 cm strips.
• Place the bread on a baking tray, drizzle with oil and sprinkle with salt.
• Place in pre-heated oven and toast for five minutes.
• Check the bread, toss and toast for a further five minutes.
• Remove from the oven once golden brown, and sprinkle with more sumac.
Keep an eye on the oven as bread can quickly burn!
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DRESSING
• Take the juice and zest of the lemon, add the vinegar, pomegranate molasses and minced garlic. Then add the sumac.
• Whisk everything together, then slowly start adding the oil bit by bit–this is easier with two people–until all the oil is used up and you have a nice glossy dressing.
• Add salt to taste at this stage.
The dressing should be sharp, fragrant and slightly sweet.
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SALAD
• Peel and slice the red onion, place into a bowl and pour the dressing on top.
• Slice the cherry tomatoes into halves length ways, or cut larger tomatoes into chunks.
• Slice the cucumber length ways and again so you have quarters, then remove the seeds, and slice on an angle.
• Pick and wash the parsley and mint leaves. These can be left whole or roughly chopped.
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ASSEMBLE
• Place the salad ingredients in a large bowl – apart from the herbs – and gently mix together.
• Add the dressing and stir to coat everything.
• Add the toasted bread and stir gently to combine.
• Finally, sprinkle the herbs on top, along with more sumac. Enjoy!