Chef's Recipes


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

  • Serves 2
  • 20 mins preparation
  • 5 mins cooking

“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.


  • 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.


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