Spring Green Fattoush Food

SAM'S SPRING FATTOUSH SALAD RECIPE

Steps:

• Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
• In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
• In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

GREEN FATOUSH

Steps:

• Preheat oven to 450 degrees F.
• Put the scallions and chile slices into a bowl.
• Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.
• Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.
• Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita.

SPRING GREEN FATTOUSH

Steps:

• First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
• Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.

SPRING FATTOUSH

Steps:

• Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ F until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita and 1/2 cup each fresh parsley, mint and celery leaves.

FATTOUSH

Steps:

• Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
• Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
• Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
• Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.

SPRING GREEN FATTOUSH

Steps:

• First get all the ingredients ready.
• Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again.
• Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans.
• Split the pittas so you have 6 thin circles of bread, then toast.
• Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning.
• Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta.
• Toss together very gently - hands are best - then pile onto a platter to serve.