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Saladier de fattouche libanaise avec laitue romaine, tomates, concombre, radis, herbes fraîches et pain pita grillé saupoudré de sumac, sur une table en bois en terrasse
Team Curcuma

Fattoush salad with sumac

The freshest Lebanese salad: crunchy vegetables, herbs, toasted pitta bread and a tangy lemon and sumac dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings : 4 people
Course : Starter
Cuisine : Lebanese
Calories : 310
Ingredients Préparation Notes

Ingredients
  

  • 2 pitta breads (about 120 g)
  • 1 tbsp olive oil (for the bread)
  • 1 romaine lettuce heart
  • 4 tomatoes
  • 1 cucumber
  • 8 radishes
  • 1 green pepper
  • 3 spring onions
  • 1 bunch flat-leaf parsley
  • 1/2 bunch fresh mint
  • purslane (a few leaves, optional)
For the dressing
  • 5 tbsp olive oil
  • 1 lemon (juice)
  • 1 tbsp pomegranate molasses (optional)
  • 1 small garlic clove
  • 1 tbsp sumac (plus a little to serve)
  • 1 tsp dried mint
  • salt and black pepper

Préparation
 

  1. Preheat the oven to 200 °C. Split the pitta breads in two, cut them into 3 cm squares, toss them with 1 tablespoon of olive oil and a pinch of sumac, then bake for 8 to 10 minutes, until golden and crisp. Leave to cool.
  2. Make the dressing: crush the garlic, then whisk it with the lemon juice, pomegranate molasses, sumac, dried mint, salt and pepper. Drizzle in the olive oil, whisking as you go.
  3. Wash and dry the lettuce and herbs carefully. Cut the romaine into strips, the tomatoes and cucumber into cubes, the radishes into thin slices, the pepper into small pieces and the spring onions into rings.
  4. Pick the parsley and mint leaves and chop them roughly.
  5. In a large salad bowl, combine the vegetables, herbs and purslane. Pour over the dressing and toss gently.
  6. At the last moment, add the toasted bread, toss one last time, sprinkle with sumac and serve straight away.

Notes

Add the bread just before serving so that it stays crisp. The chopped vegetables and the dressing can be prepared a few hours ahead and kept separately in the fridge. Without pomegranate molasses, add a little more lemon and a touch of honey.