This delicious Fattoush Salad will serve 2 hungry adults at lunch. You can make it up to 4 hours in advance, personally I prefer to eat it freshly dressed and crunchy. If you have toasted seeds to add to the salad, do!
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For a main meal you could increase the amount of eggs in the salad for protein or even serve with mixed beans.
The recipe serves 2 adults.
Ingredients
- 2 slices of stale, day-old bread (or as I’ve used here a piece of stale, french stick, sliced)
- 4 tablespoons of olive oil
- 8 cherry tomatoes
- 1/3 cucumber
- 1/2 butterhead lettuce
- 1 carrot
- 1 red apple
- Juice of 1 lemon
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of tahini (sesame paste)
- 1 boiled egg
Equipment
- Vegetable Peeler
- Grater
- Sharp Knife
- Chopping Board
- Large Bowl
- Fork
- Small cup or dish
- Teaspoon
- Tablespoon
Method
- Wash and dry all your fruit and vegetables.
- Peel and grate the carrot into the bottom of the large bowl.
- Slice the cherry tomatoes in half.
- Chop the cucumber into chunks but slice off the wet, seeds before chopping and discard. They are too watery for this salad.
- Tear the lettuce into chunks.
- Drizzle the slices of bread with 2 tablespoons of olive oil and grill until golden brown.
- Set to one side to cool slightly. Once cool break the bread in your hands if you like to turn it into small croutons.
- Slice the onion into strips, not too big, about the length of your baby finger.
- Core and chop the apple into chunks, leaving the skin on for texture.
- In the small cup combine the remaining olive oil, lemon juice, tahini and wholegrain mustard.
- Put all the ingredients into the large bowl, including the liquid dressing.
- Using your (clean!) hands turn over the salad ingredients until they are well coated with dressing then serve.
- Season to taste if you wish.
This recipe, and more, is available on Wholesome Ireland
About the Author: Caitriona Redmond
Caitriona is a food writer, blogger and author, as well as a mother to 2 boys and a teen stepdaughter.
After Caitriona was laid off during the recession, with her family budget getting smaller she found herself facing a shrinking amount of money on a weekly basis to spend on food. She could feed the family on convenience food for the same amount that she had to spend but she chose to cook the best food she could within their tight budget. Her blog is about her, how she manages and the rollercoaster that parenting and living on a tight budget brings.
