White bean and fish fattoush salad
INGREDIENTS
2 large Lebanese bread
olive oil spray
1 Lebanese cucumber, seeded, chopped coarsely
1 green or red capsicum, chopped coarsely
3 vine-ripened tomatoes, chopped coarsely
½ red onion, chopped finely or sliced thinly – whichever looks nicer
420g can cannelini or butter beans, drained, rinsed
½ cup parsley leaves
¼ cup coarsely chopped mint leaves
¼ cup coriander leaves
1 tablespoon sumac
400g white flaky fish such as ling
Dressing
1 clove garlic
¼ cup lemon juice
½ cup extra virgin olive oil
salt and freshly ground black pepper
METHOD
Preheat oven to 160°C (140°C fan-forced).
Make dressing by bruising garlic clove with the side of a heavy knife. Combine with remaining ingredients in a medium bowl and stir well; set aside.
Separate each bread into 2 halves. Tear into 3cm pieces. Spread in a single layer over an oven tray and lightly spray with olive oil. Bake in preheated oven 10-15 minutes or until golden brown and crisp.
Spray fish with olive oil and season with salt and pepper. Pan-fry until cooked as desired. Rest in a warm place for 5 minutes before flaking into large pieces.
Meanwhile, in a large bowl combine salad ingredients with the toasted bread. Just before serving, remove garlic clove from the dressing and pour over salad; add fish and toss well to combine.
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