serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 25 g butter, melted
- 1 large Middle Eastern flatbread or 2 large pita breads
- 2 ox-heart (beef) tomatoes, diced
- 1 Lebanese cucumber, cut into quarters lengthways and diced
- 6-8 small red radishes, trimmed and thickly sliced
- 1 large bunch flat-leaf parsley, leaves picked and coarsely chopped
- 10 anchovy fillets, drained and finely chopped
Dressing
- 1 lemon, juiced
- 1 garlic clove, finely chopped
- 10 large mint leaves, finely shredded
- 1 tsp sumac
- 100 ml extra-virgin olive oil
- sea salt and freshly ground black pepper
Instructions
Preheat the oven to 180ºC. Brush the melted butter on both sides of the bread and bake for 10-15 minutes or until a touch crisp and lightly golden. The idea is to dry out the bread without burning it. Remove and set aside to cool, then cut into bite-sized pieces.
Place the bread, tomato, cucumber, radish, parsley and anchovies in a large bowl and toss to combine.
To make the dressing, place all the ingredients in a jar, seal and shake until well emulsified. Drizzle over the fattoush salad and toss to coat. Serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
