Fattoush salad recipe
This refreshing Middle Eastern-inspired recipe features crispy, golden triangles of baked pitta tossed through a mix of fresh veggies and spiked with tangy, crumbled feta. It's the perfect quick midweek side or try it as an extra for your BBQ this weekend.
See method- Serves 6
- 10 mins to prepare and 15 mins to cook
- 265 calories / serving
Ingredients
Fattoush salad
- 2 pitta breads
- 2 tbsp olive oil
- 2 tsp smoked paprika
- ½ small red onion, finely sliced
- 3 tomatoes, cut into wedges
- ½ cucumber, deseeded and chopped
- 200g feta cheese, cubed
- small handful flat-leaf parsley, roughly chopped
- 2 little gem lettuces
For the dressing
- 2 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- ½ lemon, zested
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Shop ingredientsEach serving contains
- Energy
- 1105kJ 265.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 17.3gProtein 8.4gFibre 1.9g
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- Preheat the oven to gas 5, 190°C, 170°C fan. Open each pitta out into 2 and cut into 8 triangles. Toss the triangles in the olive oil and sprinkle with half the smoked paprika. Spread out on a baking sheet and bake for about 10 minutes, turning halfway, until crisp and pale golden.
- Meanwhile, make the dressing by whisking the vinegar, oil and lemon zest together with a little salt and plenty of black pepper. Separate the lettuce leaves and put in a serving bowl, with the rest of the salad ingredients. Add the pitta, pour over the dressing and mix. Finish with the remaining paprika.
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