Fattoush

Name: Fattoush
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 3 garlic cloves, crushed; 1 teaspoon salt; 2 teaspoons sweet paprika; 2 teaspoons sumac; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 lebanese cucumbers; 2 medium tomatoes; handful of finely sliced radish; 4 leaves iceberg lettuce; 1/2 red capsicum; 1/2 green capsicum; 1/2 cup mint; 1/2 cup flat leaf parsley, chopped; 3 spring onions, chopped; 1 toasted pita bread or 1 lebanese bread

Submitted by Chickee

"I love this Syrian salad, it makes a great summer barbeque addition to spiced kebabs. From SBS Food Safari."

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photo by Debbwl

Ready In:: 30mins
Ingredients:: 16
Serves:: 4-6

ingredients

Dressing
3 garlic cloves, crushed
1 teaspoon salt
2 teaspoons sweet paprika
2 teaspoons sumac
2 tablespoons olive oil
2 tablespoons lemon juice
Salad
2 lebanese cucumbers
2 medium tomatoes
handful of finely sliced radish
4 leaves iceberg lettuce
¹⁄₂ red capsicum
¹⁄₂ green capsicum
¹⁄₂ cup mint
¹⁄₂ cup flat leaf parsley, chopped
3 spring onions, chopped
1 toasted pita bread or 1 lebanese bread

directions

Crush the crushed garlic and mix the salt, paprika, sumac, olive oil and lemon juice in a small bowl.
To a large mixing bowl add the following; cucumbers cut into 1cm pieces, tomatoes cut into eighths, radish, lettuce roughly torn, the red & green capsicum cut into 2cm squares, fresh herbs and the spring onions. Add the bread, torn into small, rough pieces.
Pour the dressing over the salad and toss well. Serve.
NB. More sumac or lemon can be added if desired.

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Reviews

A tasty salad the complements a BBQ. Have never had mint in a green salad before, it gave this salad a nice twist. The sweet paprika dressing lens itâ€™s self well to grilled meats. Thanks so much for the post.

Debbwl

RECIPE SUBMITTED BY

Chickee

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!

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