I love the concept of a Middle Eastern fattouch salad, it’s got plenty of crunchy veggies in it, plus the ultimate arab crouton–toasted pita chips! This is another recipe from the Ottolenghi Jerusalem cookbook but I only used the recipe for the salad itself, when it came to the dressing I sorted that business out myself. (This is also, by the way, the salad dressing that I INVENTED and I use it almost all the time because it’s so delicious, it can make any vegetable taste heavenly.) It’s very easy to make and it’s the perfect salad to compliment any meal–and it also works as a wonderful leftover for lunch.
What you’ll need:
- Chopped cucumber
- Sliced radishes
- Chopped tomatoes
- Chopped spring onions
- Chopped parsley (and mint and cilantro if you want)
- About 3 pieces of pita bread
For the dressing:
- About 3 tablespoons of natural greek yogurt
- A tablespoon of honey
- A tablespoon of tahini sesame paste
- The juice from one lemon
- Some olive oil
- Salt and pepper
What to do:
Very simply put, toss the chopped veggies to make a salad.
Tear the pita into smallish pieces and toss in a bit of olive oil, and toast in a frying pan for about 4 minutes, until the pita is getting golden and toasted but still remains a bit of chewiness.
Toss everything together well. Then to make the dressing, blend all ingredients together with a whisk or spoon.
My suggestion is to serve the salad with the dressing on the side, this way the salad won’t get soggy and you can add as much or as little dressing as you like!