Yesterday’s Lunch: Our Fattoush

Fattoush is basically a bread salad from the Levant made from toasted or fried pieces of (stale) pitta bread. Added to it are herbs – flat leaf parsley and mint – and fresh vegetables including tomatoes, cucumber, red onion and even radishes. It’s often seasoned with sumac.

Sometimes peppers, feta cheese, olives, carrot and lettuce are added. Really it’s up to you, but choose good fresh ingredients that are in season.

You’ll notice that ours has some chickpeas in it. You’ll often notice that on ETP. It’s not quite trad in Fattoush recipes, but not really a heresy either.

We lightly fry the pitta. Don’t blacken it. It will also continue to crisp up once you take it from the frying pan to cool, so don’t overdo it. The rest is chopping and assemblage. Don’t cut the vegetables too finely – you’re not making tabbouleh.

That’s it really: a combination of fresh flavours and pleasing textures. A great lunch or light supper. Oh, and yes, we often have feta in ours. This one didn’t.

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