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Fattoush Salad

Fattoush Salad

Fattoush Salad was a Middle Eastern tradition to use up leftover stale bread by injecting new life with fresh, seasonal ingredients and a tangy, citrus spiced dressing.

Usually made with pitta bread, we used up some leftover flatbreads instead.  We also decided to add some crispy chickpeas, which we pinched from our Crispy Chickpea Salad recipe.  This addition added another texture and transformed this salad into a substantial vegetarian meal.

Cooking surfaces

Cast Iron Skillet
200C

BBQ Temperature

220C

Ingredients

For the salad

  • Lettuce (2 Gem or 1 Romaine), roughly chopped
  • ½ a cucumber, diced
  • ½ a punnet of cherry or plum tomatoes, halved
  • 6 radishes, finely sliced
  • ½ a red onion, finely sliced
  • Good handful fresh mint, finely chopped
  • Good handful fresh flat leaf parsley, finely chopped

For the Salad Dressing

  • 4 tbsp cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp pomegranate molasses
  • 1 tsp honey
  • 1 tsp sumac
  • 1 garlic cloved, crushed
  • ½ tsp, salt

For the chickpeas, optional

  • 1 tin chickpeas, drained
  • 3 tbsp corn flour
  • 1 tsp Maldon salt
  • 1/2 tsp chilli powder
  • 3 tbsp olive oil

To Serve

  • Croutons (we used 2 stale flatbreads)
  • salt and pepper to season

Method

To cook the croutons

  1. Set up your Big Green Egg for a direct cook at 220°C.
  2. Preheat a cast iron skillet on you Egg.
  3. We used 2 flatbreads that we had leftover, which we cut up into small pieces.
  4. We added a drizzle of oil to the pan and added the pieces of bread.
  5. We seasoned with a bit of salt and toasted them until golden brown.  It takes about 5 minutes.

To make the Crispy chickpeas, optional

  1. In a bowl mix the chickpeas, corn flour, salt and chilli powder, coating the chickpeas.
  2. With your Egg at 220°C, add 3 tbsp oil to your cast iron skillet.
  3. Add the coated chickpeas and fry for about 4 or 5 minutes, stirring occasionally. They will start to become golden.
  4. Remove them from the heat and set aside on some kitchen roll to drain the oil.

For the salad dressing

  1. Combine all the ingredients into a bowl. Whisk until all the ingredients are blended together.
  2. Taste and adjust seasoning as necessary.
  3. Set aside until you’re ready to assemble the salad.

      To serve

      1. Place all the salad ingredients into a large bowl.
      2. Pour over half the dressing and give it a good zhuzh!
      3. Add the croutons and chickpeas, optional.
      4. Drizzle over some more dressing and a sprinkle of sumac.  Give the salad another good zhuzh!
      5. Serve immediately.

      If you didn’t want to serve with the crispy chickpeas, it would also work with some grilled chicken or halloumi.

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