Fattoush

AT A GLANCE

  • Serves 2 people

  • 1 Lebanese flat bread
  • 1 baby cos, inner leaves coarsely torn
  • 80 gm sheep’s milk feta
  • 30 gm each baby English spinach, wild rocket and purslane (see note)
  • 1 cup (loosely packed) each mint and flat-leaf parsley
  • 10 each Sicilian green and Kalamata olives
  • 1 Lebanese cucumber, finely diced
  • 1 Roma tomato, finely diced
  • 1 tbsp sumac
  •  
  • Preserved lemon dressing
  • 1 tsp cumin seeds
  • 50 ml extra-virgin olive oil
  • ½ preserved lemon, flesh and pith removed, skin finely chopped
  • Juice of ½ lemon
  • 1½ tbsp red wine vinegar
  • 1 tbsp (firmly packed) flat-leaf parsley, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • Pinch of sweet paprika
01   Preheat grill to high. For preserved lemon dressing, dry-roast cumin seeds until fragrant (1-2 minutes), cool slightly, then finely pound in a mortar and pestle. Transfer to a food processor, add remaining ingredients, process until smooth, season to taste and set aside.
02   Grill flat bread until golden and crisp (1-2 minutes each side), tear coarsely and set aside.
03   Combine remaining ingredients in a large bowl, add dressing and flat bread, toss to combine, season to taste and serve immediately.
Note Purslane is a small salad green with a slight lemon flavour, available from select growers’ markets. If unavailable, use more of the other salad greens.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

CAFE MINT, SYDNEY

Photography:

CHRIS CHEN

Styling:

MIA ASKER AND ALICE STOREY

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