Fattoush
This easy fattoush recipe from Imad Alarnab is made with crispy baked flatbreads, and topped with creamy spiced avocado. It's a delicious, balanced salad with plenty of crunch from the lettuce, cucumber and flatbread, and tang from sumac and pomegranate molasses.
This recipe is taken from Imad’s Syrian Kitchen by Imad Alarnab (HQ, HarperCollins Publishers, £26)
Ingredients
Metric
Imperial
Fattoush
- 1/2 tsp sumac
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 pinch of salt
- 1 tbsp of olive oil
- 1 flatbread, a thin one, or a flour tortilla, cut into thin strips
Dressing
- 2 tbsp of extra virgin olive oil
- 1 tbsp of apple cider vinegar
- 1/2 tbsp of pomegranate molasses
- 1 tsp sumac
Avocado
- 1 avocado, peeled and diced
- 1 red onion, finely diced
- lemon juice, from 1/2 a lemon
- 1/2 red chilli, finely diced
Salad
- 1 Cos lettuce , finely sliced
- 100g of vine tomatoes, cut into 1 cm dice
- 100g of pomegranate seeds
- 3 baby cucumbers, cut into 1cm dice
- 2 radishes, pink and yellow, thinly sliced
- 40g of green olives, pitted and torn
- micro thyme
- orange-infused oil, optional
Method
Preheat the oven to 200°C/Fan 180°C/gas 6
Mix together the sumac, dried thyme and oregano, salt and olive oil and toss the flatbread strips through to coat. Place on a baking tray in a single layer and toast in the oven for 5 minutes until crisp and golden
- 1/2 tsp sumac
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 pinch of salt
- 1 tbsp of olive oil
- 1 flatbread, a thin one, or a flour tortilla, cut into thin strips
Add all the dressing ingredients to a jar and shake to combine
- 2 tbsp of extra virgin olive oil
- 1 tbsp of apple cider vinegar
- 1/2 tbsp of pomegranate molasses
- 1 tsp sumac
Mix all the smashed avocado ingredients together in a bowl, mash with a fork until smooth, then set aside
- 1 avocado, peeled and diced
- 1 red onion, finely diced
- lemon juice, from 1/2 a lemon
- 1/2 red chilli, finely diced
Toss the salad ingredients together with the dressing. Top with the smashed avocado, followed by the toasted flatbread, then finish with the orange oil, if using
- 1 Cos lettuce , finely sliced
- 100g of vine tomatoes, cut into 1 cm dice
- 100g of pomegranate seeds
- 3 baby cucumbers, cut into 1cm dice
- 2 radishes, pink and yellow, thinly sliced
- 40g of green olives, pitted and torn
- micro thyme
- orange-infused oil, optional
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