Recipe by: Archana Raveendran

Source: http://www.mamaslebanesekitchen.com/salads/fattoush-salad-recipe/#sthash.JgfpGsiW.dpuf

Serves: 6 – 8

Ingredients

  • 2 lbs (900gr) tomatoes
  • 1 lbs (4450gr) cucumbers
  • 1 bunch green onions
  • 1 bunch green mint
  • 1 bunch Italian parsley
  • ½ bunch red radish
  • 20 leaves romaine lettuce
  • 1 large green capsicum
  • 2-3 cloves garlic
  • 2 Tbsp sumac
  • 1/3 cup pomegranate molasses
  • ½ cup freshly squeezed lemon juice
  • 5 Lebanese pita bread loafs
  • 1/3 cup olive oil
  • ½ to 1 tsp salt

Instructions

  • Preheat oven at 180C
  • Separate the pita bread leafs, sprinkle a bit of sumac and olive oil, cut into 1x1inch squares and toast them in the oven until light brown (3-5 min)
  • Clean all the veggies in cold water
  • Chop the tomatoes into cubes of 1 inch
  • Slice the cucumbers into disks ¼ inch thick
  • Chop the capsicum into cubes of ½ inch
  • Slice thinly the red radish
  • Chop the green onions into 1/3 inch long
  • Chop the leaves of the green mint and Italian Parsley in halves or thirds (not too small!)
  • Chop the romaine Lettuce into pieces of 1-2 inches
  • Crush the garlic with a dash of salt, put aside
  • Place all the vegetables in a bowl, and just before serving add the mashed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and mix with the veggies. Add salt to taste.
  • Add then the toasted bread and some more olive oil. Mix gently again.

Download PDF here: Lebanese Fattoush Salad – Archana Raveendran

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