Name: Fattoush
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 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

Fattoush

Australian Gourmet Traveller recipe for fattoush by Cafe Mint, Sydney.

Serves 2

Prep

20M

Cook

Total

25M

“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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

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

Main

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.

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
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Mia Asker