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Fattoush Salad

Serves 6-8

  • 80g Danish feta cheese, crumbled
  • 2 radishes, sliced  
  • 1 cup of flat leaf parsley
  • 1 cucumber, sliced
  • 1/4 cup mint
  • 1 Cos lettuce, shredded
  • 2 spring onions, sliced
  • 1 tub cherry tomatoes, halved
  • 1 large pita bread – baked and broken into little crisps
  • 1 Tsp sumac


For the Dressing

  • 3 tablespoons lemon juice
  • 1 Tbls olive oil
  • Salt and pepper


1. Wash all vegetables and lettuce leaves (spin dry).
2. Slice radish and spring onion thinly.
3. Cut cucumber into chunks and halve cherry tomatoes
4. Shred lettuce.
5. Brush the pita bread with a drizzle of olive oil and dust with sumac. Bake for 10 minutes or until crispy. Break into pieces/ chips.
6. Combine vegetables, lettuce and feta cheese into a large salad bowl and drizzle with lemon dressing. Top with crunchy pita crisps

Fattoush Salad

New season radishes really bring this salad to life! They are unique in flavor, colorful and crunchy so don’t be afraid to add them to salads.   


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!