Spring Green Fattoush Recipes

SPRING FATTOUSH

Steps:

• Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ F until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita and 1/2 cup each fresh parsley, mint and celery leaves.

SPRING GREEN FATTOUSH

Steps:

• First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
• Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.

SAM'S SPRING FATTOUSH SALAD RECIPE

Steps:

• Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
• In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
• In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

SPRING GREEN FATTOUSH

Steps:

• First get all the ingredients ready.
• Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again.
• Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans.
• Split the pittas so you have 6 thin circles of bread, then toast.
• Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning.
• Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta.
• Toss together very gently - hands are best - then pile onto a platter to serve.