Fattoush


You'll need

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

Method

  • 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.

“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

Request a recipe
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.


At A Glance

  • Serves 2 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 2 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×