Deluxe Fattoush
The beauty of a fattoush is that as long as you have a few salad ingredients and leafy herbs, once garnished with fried and crushed Lebanese bread, sumac, and its signature dressing you essentially have a fattoush.
Ingredients 21
1⁄4 white cabbage, small
1⁄4 purple cabbage, small
1 cos lettuce
1⁄2 bunch mint
1 bunch parsley
1 bunch oregano, fresh
1 bunch purslane, if available
1⁄2 yellow capsicum
1⁄2 red capsicum
3 lebanese cucumbers, diced
3 tomatoes
1 bunch radish, small
5 spring onion
1 pomegranate, deseeded
1 loaf lebanese bread
Dressing
1⁄4 cup pomegranate molasses
1⁄2 cup lemon juice
1⁄2 cup olive oil
salt, to taste
1 tbsp sumac
2 cloves garlic, crushed
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Method 7
Wash all of the vegetables and fresh herbs and allow them to dry well. It is important to keep a consistency of dice in this salad, 1cm.
Prepare the vegetables for the salad as follows. Dice the , , capsicum, and to size. Chop the in discs and then matchsticks, like a julienne. The can also be chopped at 1cm lengths.
I would make the a much finer slice, using a sharp knife start from the tip of the wedge and work your way around the wedge keeping the slices thin and consistent.
Pick off the leaves of the , , (if using) and fresh and set aside in a bowl. If the mint leaves are large, cut them in half too.
If you do not want to fry the you can place it in the oven at 180 degrees and bake it until it is crispy and then lightly crush with your hands into a bowl to garnish the fattoush. If you are frying the bread as part of the spread then by all means crush with your hands to garnish at the end.
In a small mixing bowl combine the dressing ingredients and mix really well with a fork or small whisk to create a dark rich vinaigrette.
To assemble the fattoush, toss all the ingredients (only half the ) except for the with the dressing and combine using your hands. Scoop the salad into a serving bowl, I like to use a flat serving dish with raised edges and mount the salad in the centre for height. Crush the lebanese bread with your hands and scatter on top of the fattoush along with the remaining pomegranate seeds and extra pinch of sumac. Serve immediately.
Sunday Kitchen's tips
Once you dress the fattoush it is best served immediately as it doesn't keep well. To avoid spoiling the salad, only dress as much as you need and keep topping up if you require.
