Fattoush Salad

Ingredients 

• ½ lemon – zested and juiced 

• 60ml olive oil 

• 2-3 sprigs of mint 

• 2-3 sprigs of flat-leaf parsley 

• 1 Little Gem lettuce 

• 2 radishes 

• 2 spring onions 

• ½ cucumber 

• 2 tomatoes 

• Sea salt  

For the za’atar crisps 

• 1 pita bread 

• Za’atar, to sprinkle 

• Olive oil, for dressing 

Method

1. Heat the oven to 200°C. Zest and juice the lemon and place in a small bowl. Whisk in the olive oil gradually. Roughly chop half the mint and parsley leaves and add them to the dressing. Season with salt. Chiffonade the remaining herbs and the lettuce leaves and set aside. 

2. Slice the spring onions on the diagonal, including the green part. Halve, deseed and chop the cucumber. Halve, deseed and chop the tomatoes. Slice the radish thinly and then along with the spring onions, cucumber and tomatoes add to the dressing. 

3. For the za’atar crisps, roughly tear the pita into bite sized pieces and place in a bowl. Toss with some olive oil, a little za’atar and salt and bake for 5 minutes, or until crisp and brown. 

4. Add the remaining chiffonaded herbs and toasted pita crisps to the salad and toss through. Taste and adjust the seasoning, if necessary, before serving.