Sadia Hussain

Fattoush Salad Recipe

After living in Dubai for almost 11 years I have had my fair share of fattoush salads and I'm pleased to share my version of this crispy, tangy, slightly sweet, gorgeous salad with you.

I love salads. I prefer vinaigrette salads to creamy salads and that's why Lebanese fattoush salad is one of my favorites.


I know fried pita bread is a traditional ingredient in fattoush salad but when I make it for myself I like it without the fried bread, so I put a bowl full on the side for others.


I also don't like a lot of dressing on my salads so I lightly coat mine and keep extra dressing on the side for anyone who likes to drizzle more.


I've included an ingredient called Purslane which is a green flat leaf weed. Purslane is readily available in Dubai markets but it's not essential so please don't stress if you cannot find it in your local market.


Feel free to follow my fattoush salad recipe or tweak to your taste.

Fattoush Salad Recipe

Sadia Hussain

SERVES

5

TOTAL TIME

25 Minutes

INGREDIENTS

For the Salad

  • 1/2 head of iceberg lettuce washed, dried and torn into bite sized pieces

  • 3 cucumbers seeded and cut into medium chunks

  • 3 red radishes, sliced

  • 1 large tomato seeded and cut in to medium chunks OR a cup of cherry or grape tomatoes cut in half

  • A handful of fresh parsley leaves

  • A handful of mint leaves

  • A handful of purslane leaves

  • 2 large spring onions cut in medium pieces, discarding the flimsy green ends

  • 1 cup pomegranate kernels


For the Dressing

  • 2 tablespoons pomegranate molasses

  • 3 tablespoons olive oil

  • 1 large lemon, juiced

  • 1 teaspoon sugar or to taste

  • 1/2 teaspoon sumac powder

  • Salt to taste


For the Pita Bread

  • Cut into square pieces and deep fry in medium hot oil until lightly browned. Drain on a paper towel. Do small batches at a time because these will burn in a split second.

METHOD

  1. In a large bowl mix lettuce, cucumbers, radishes, tomato, parsley, mint, purslane, spring onions and pomegranate kernels.

  2. In a medium bowl mix pomegranate molasses, olive oil, lemon juice, sugar, sumac powder and salt. Taste to see if you want to add more of any ingredient.

  3. Mix the dressing and salad together right before serving.

  4. Top with crispy pita bread.

Tips and Bits

You can toss pita bread pieces with olive oil, lay on a baking sheet and bake until crispy.


If you are not going to eat this immediately prepare salad ahead of time, wrap each ingredient in a paper towel and store in an airtight container. Mix with dressing right before serving.

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