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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


  • 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

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At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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