Fattoush

Fattoush

By
From
A la Grecque
Serves
8-10
Photographer
Mark Roper

This is a light and refreshing salad to accompany grilled fish, such as King George whiting, John Dory or rock flathead, which have a more delicate flavour than oilier fish. Add the lavoche at the last minute, just before serving, so that it retains its crunchiness. It will soak up the combination of flavours from the salad vegetables and the dressing on the plate.

Ingredients

Quantity Ingredient
3 large ripe tomatoes, cut into 1 cm dice
1/2 continental cucumber, skin on, cut into 1 cm dice
1 red onion, cut into 1 cm dice
5 red radishes, cut into 1 cm dice
6 sprigs mint, leaves picked and roughly torn
6 sprigs coriander, leaves picked and roughly torn
6 sprigs flat-leaf parsley, leaves picked and roughly torn
50g Lavoche

Dressing

Quantity Ingredient
1 lime, juiced
1 tablespoon pomegranate molasses
125ml extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Combine all the vegetables and herbs in a large mixing bowl and toss together gently. The salad can be prepared to this point up to a couple of hours ahead of time.
  2. Just before serving, break the lavoche into small pieces and scatter onto the salad. Whisk together the dressing ingredients and pour over the salad. Toss gently and serve straight away.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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