Fattoush Salad Edit
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This is my favourite salad of all time, so I have been playing around with the recipe for years. Tweaking it to my personal taste.
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I do love the bread but I removed it as I don’t really want to eat bread often. I also introduced some tangy fruit to meet my 10 a day quota while also enhancing the tangy tart flavours of this salad.
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Goes really well alongside meat and fatty foods as it is very refreshing and contains many ingredients which help our bodies break down fats more easily.
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Enjoy!
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Serves 3-4.
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What You Need:
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-1 handful Babyleaf/mixedleaf/rocket (washed).
-4 radishes, thinly sliced.
-1 chilli pepper, thinly sliced.
-3 tomatoes, quartered.
-1/4 cucumber, peeled & chopped or sliced
-1 spring onion, thinly sliced.
-handful of blueberries.
-1/2 red or yellow bell pepper, thinly sliced then chopped in half.
-handful of red/black grapes, halved.
-4 mint stalks, de-stalked and roughly chopped.
-1 tsp dried mint.
-1 tsp dried parsley (or fresh).
-1.5 tbsps lemon juice.
-2 tsps white wine vinegar
-1.5 tbsps olive oil
-1/2 tsp paprika
-1/2 tsp ground cumin
-1/2 black or white ground pepper
-1/4 tsp garlic powder
-1 tsp sea salt
-1 tsp sumac
-1 avocado, cut into chunks
-handful of sprouts (optional)
-1 generous drizzle of pomegranate molasses.
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Method:
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1. In a large bowl, combine all the chopped veggies + fruit + fresh mint + chilli pepper🌶
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2. Coat well with the olive oil, and then add the salt. Distribute evenly.
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3. Add in the vinegar, and toss the salad evenly.
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4. Add in the all the herbs & spices EXCEPT for the sumac. Coat and distribute evenly.
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5. Add in the lime, and toss again.
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6. Add in the avocado and sprouts.
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7. Now add in the sumac, toss roughly this time.
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8. Drizzle pomegranate molasses.
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9. OPTIONAL: break some gluten free crackers in your hand and distribute on top of the salad for a more authentic feel.
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10. Enjoy 😉

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