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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The recipe serves 2 adults.
- 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
- Vegetable Peeler
- Sharp Knife
- Chopping Board
- Large Bowl
- Small cup or dish
- 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