Toasted Bread Salad (Fattoush) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large or 2 small pita breads | 8 leaves cos lettuce | 1 small green ridge cucumber or 1/2 seedless greenhouse cucumber |
| 40g/1-1/2 purslane or 2 bunches of watercress | 2 medium-sized ripe tomatoes, diced | 1 green pepper, seeded and chopped |
| 4 spring onions, chopped | 60g/2oz chopped flat-leaf parsley | 3 tablespoons chopped fresh mint |
| DRESSING: 1 clove garlic | 1 teaspoon salt | 125ml/4 fl oz fresh lemon juice |
| 125ml/4 fl oz extra-virgin olive oil | freshly ground black pepper | |
| 1 | Toast the pita bread under a hot grill for about 1 minute on each side, until golden brown. Break into small pieces or cut into small squares. |
| 2 | Wash the lettuce and dry in a salad spinner or roll in a clean cloth. Tear into small pieces. Wash the cucumber, quarter it lengthwise and cut into chunks. Wash the purslance or watercress and remove the leaves from the stalks. |
| 3 | FOR THE DRESSING: Crush the garlic on a plate and mix with the salt to a smooth paste using the tip of a knife. Place in a bowl with the remaining dressing ingredients and beat well with a fork. |
| 4 | Combine all the salad ingredients in a large bowl. Just before serving, pour over the dressing and toss well. |