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Fattoush salad recipe

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This refreshing Middle Eastern-inspired recipe features crispy, golden triangles of baked pitta tossed through a mix of fresh veggies and spiked with tangy, crumbled feta. It's the perfect quick midweek side or try it as an extra for your BBQ this weekend. See method

Serves 6
10 mins to prepare and 15 mins to cook
265 calories / serving

Ingredients

Fattoush salad

2 pitta breads
2 tbsp olive oil
2 tsp smoked paprika
½ small red onion, finely sliced
3 tomatoes, cut into wedges
½ cucumber, deseeded and chopped
200g feta cheese, cubed
small handful flat-leaf parsley, roughly chopped
2 little gem lettuces

For the dressing

2 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
½ lemon, zested

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1105kj
265kcal 13%
Fat
18g 26%
Saturates
6g 32%
Sugars
4g 4%
Salt
1.7g 28%

of the reference intake
Carbohydrate 17.3g Protein 8.4g Fibre 1.9g

Method

Preheat the oven to gas 5, 190°C, 170°C fan. Open each pitta out into 2 and cut into 8 triangles. Toss the triangles in the olive oil and sprinkle with half the smoked paprika. Spread out on a baking sheet and bake for about 10 minutes, turning halfway, until crisp and pale golden.
Meanwhile, make the dressing by whisking the vinegar, oil and lemon zest together with a little salt and plenty of black pepper. Separate the lettuce leaves and put in a serving bowl, with the rest of the salad ingredients. Add the pitta, pour over the dressing and mix. Finish with the remaining paprika.

See more Salad recipes