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Fattoush

Fattoush

“I am convinced Café Mint’s fattoush has restorative qualities. It never fails to leave me feeling healthy and virtuous. Any chance you would request the recipe for me?”
Simon Hall, Kings Cross, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Fattoush

Serves 2
Cooking Time Prep time 20 mins, cook 5 mins
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


1 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.
2 Grill flat bread until golden and crisp (1-2 minutes each side), tear coarsely and set aside.
3 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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