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Fattoush

The Australian Women's Weekly Salad
 
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Fattoush
Photographer: Chris Chen

Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch, Main, Side dish
Favourite flavours: Salad

Fattoush
INGREDIENTS

6 pocket pitta (500g)
olive oil, for shallow-frying
3 medium tomatoes (450g), chopped coarsely
1 large green capsicum (350g), chopped coarsely
2 lebanese cucumbers (260g), seeded, sliced thinly
10 trimmed red radishes (150g), sliced thinly
4 spring onions (100g), sliced thinly
1½ cups firmly packed fresh flat-leaf parsley leaves
½ cup coarsely chopped fresh mint
lemon garlic dressing
2 cloves garlic, crushed
¼ cup (60ml) olive oil
¼ cup (60ml) lemon juice
METHOD

Halve pitta horizontally; cut into 2.5cm pieces. Heat oil in wok or large frying pan; shallow-fry pitta, in batches, until browned lightly and crisp. Drain on absorbent paper.

Place ingredients for lemon garlic dressing in screw-top jar; shake well.

Just before serving, place about three-quarters of the pitta in large bowl with dressing and remaining ingredients; toss gently to combine. Sprinkle remaining pitta over fattoush.
 
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