Fattoush Salad with Pita

    30 minutes

    This is a colourful crunchy salad served throughout the Middle East with crispy pita bread for dipping. Serve as soon as made.

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    Serves: 4 

    • 4 pocket pita breads or lebanese breads
    • 1 1/2 tablespoons extra virgin olive oil
    • juice of 1 lemon
    • salt and pepper
    • 6 spring onions, sliced
    • 350g ripe tomatoes, chopped
    • 1/2 telegraph cucumber, cut into small pieces
    • 1 tin (180g) tuna in spring water, drained and flaked
    • 2 tablespoons coarsely chopped fresh flat-leaf parsley
    • 1 tablespoon coarsely chopped fresh coriander leaves
    • 1 tablespoon coarsely chopped fresh mint

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the grill to high. Warm the pita breads under the grill for a few seconds or until puffy, then carefully split them open through the middle and open out each one like a book. Return to the grill and toast for 2–3 minutes on each side or until lightly browned and crisp. Roughly tear the pita into bite-sized pieces and set aside until needed.
    2. Whisk together the olive oil and lemon juice in a large serving bowl, and season with salt and pepper to taste. Add the spring onions, tomatoes, cucumber and tuna, then toss gently to coat with the oil and lemon juice.
    3. Add the parsley, coriander, mint and torn pita pieces to the serving bowl and toss quickly to mix. Serve immediately.

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