Fattoush is a humble bread salad you will have seen and eaten in many guises. I find myself chopping, dicing or slicing the vegetables in various sizes depending upon my mood at the time.
Ingredients
| 2 | Pita breads, rounds, split in half |
| 3 Tbsp | Lemon juice |
| 6 Tbsp | Extra virgin olive oil |
| 2 | Garlic cloves, crushed |
| 2 | Lebanese cucumber, rinsed and cut into small dice |
| 6 | Tomatoes, ripe, medium sized, cut into small dice |
| 6 | Radishes, small, cut into small dice, or use 1 red onion or spring onions |
| 1 | Red onion, or can use spring onions |
| 50 g | Rocket |
| 1 Tbsp | Mint leaves, torn |
| 1 ½ tsp | Sumac powder |
Directions
- Toast or grill the pita bread until crisp. Break into small pieces.
- Whisk the oil, lemon juice and garlic together in a small bowl. Season with salt and freshly ground black pepper.
- Place the cucumbers, tomatoes and radishes in a serving bowl and pour over the dressing. Toss gently to coat. Lastly toss in the rocket, mint leaves and pita pieces. Sprinkle with the sumac.
- Serve fattoush with trevally fillets pan-fried in a little oil or butter over a medium-heat for 3 minutes, turning once. Pass cut lemons.