KATIE’S TAKE ON FATTOUSH SALAD

KATIE’S TAKE ON FATTOUSH SALAD
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INGREDIENTS /

2 rounds Lebanese flat bread (brand I used here)
500g cherry tomatoes. halved
1 large Lebanese cucumber, diced
Good handful fresh mint leaves, torn
1 red pepper (capsicum), seeds and membrane removed, diced
4-5 banana peppers/pickled green chillis, thinly sliced - see note here
Small bunch radish, thinly sliced
2 scallions (spring onions) finely sliced
Seeds from 2 pomegranates
100g good quality Greek feta
Salt and freshly ground black pepper

FOR THE DRESSING

2 tablespoons extra virgin olive oil
1 tbsp sumac (see note)
2 tsp tablespoon lime juice
2 tsp pomegranate molasses or raspberry vinegar

METHOD /

Preheat oven to 180˚C/350˚F
Cut bread into long thin strips, scatter on a baking tray and toast in oven until golden brown and crisp.

Add the tomatoes, cucumber, mint, red pepper/capsicum, banana peppers, radish, scallions and combine well. Lightly crumble in the toasted bread, feta and pomegranate seeds.

Add sumac, oil and pomegranate molasses into a screw top jar, seal and shake very well. Season to taste with salt and black pepper. Toss salad in dressing and serve.

NOTES /

What us Sumac? Read here
Here is a list of Lebanese grocery shops in Dublin. Link here.