On a balmy summer day (like we currently have 🥵), there’s nothing quite like a refreshing, light salad to satisfy your cravings. But we all know that salads alone might leave us feeling a bit empty. That’s why we adore hearty salads that can double as a satisfying dinner option. And today, we want to introduce you to a delightful creation: the fattoush salad. We were treated to this dish at Sharanam Retreat and just loved it, it’s so tasty and refreshing!
Originating in the Middle East, this salad, originally from Lebanon, has now journeyed far and wide, taking on various regional twists. Regardless of its adaptation, key ingredients such as mint, sumac, zesty lemon or lime, and flatbread always make an appearance.
In this rendition, we’ve elevated the classic ingredients by adding crisp cucumber, and zesty radishes for a dose of essential vitamins. We’ve also introduced chickpeas to the mix, providing a hearty protein boost. This fattoush salad is a versatile masterpiece, perfect for those not-so-hot days when you crave something light yet fulfilling as well 😉
- 1 cucumber
- 1 bunch of radishes
- 4 pitas
- 1 small tin of chickpeas
- 1 bunch of curly parsley
- 1 bunch of mint
- 1 pomegranate or 100 grams of pomegranate seeds
- 2-3 teaspoons dukkah (optional)
- Juice of 1 lime
- 50 ml extra virgin olive oil
- 2 tsp pomegranate molasses (or 2 tsp balsamic vinegar and 1 tsp honey)
- 1 tsp sumac
- Salt and pepper
- Cut the cucumber lengthwise into 4 pieces and then into slices. Remove the leaves from the radishes, like stem end and root, then slice the radishes.
- Cut the pitas into small triangles. Heat some oil in a frying pan over medium-high heat and fry the pita triangles in batches until all the triangles are crisp and brown. Then sprinkle them with some salt. Add a little extra water between batches if necessary.
- Drain the chickpeas.
- Chop the curly parsley small. Remove the mint leaves from the stems and cut the leaves small. Remove the pomegranate seeds from the pomegranate. This is easiest if you cut the pomegranate in half and then break out the seeds in a bowl of water. The seeds will sink to the bottom, while the skin will float.
- Make the dressing by mixing the lime juice with the olive oil, pomegranate molasses (or substitute) and sumac. Season to taste with salt and pepper.
- Mix the cucumber, radishes and chickpeas in a bowl with the finely chopped parsley and mint, and mix in the pomegranate seeds here as well. Then mix with half of the dressing.
- Serve the fattoush salad on plates and garnish with the dukkah and fried pita wedges. Serve the rest of the dressing with it.