Fattoush is a salad featuring fried bread that originates in Lebanon. Here I have included asparagus, but green beans or sugar snaps would work great as well.
Use gluten-free bread for fattoush if required.
Sumac is a reddish purple powder made by grinding up dried berries from the shrub of the same name. It has a tart flavour (much like lemon) and adds a lemony taste to many Middle Eastern dishes. I recommend you try to seek some out, but if you can’t find it you can substitute it with a little lemon zest or leave it out altogether from this recipe.
- natural unsweetened Greek yoghurt ¼ cup
- milk 3 tablespoons
- olive oil 2 tablespoons
- butter 25g
- Turkish flatbreads or naan breads 2, large (ideally stale), torn into bite-sized pieces (gluten-free if required)
- garlic 3 cloves, chopped
- asparagus 1 bunch, trimmed, cut into thirds
- baby radishes 3, thinly sliced
- Lebanese cucumbers 2, deseeded, diced
- spring onions 1-2, sliced
- mint and flat-leaf parsley ½ cup mix, chopped
- lemon ½, juice
- extra virgin olive oil
- ground sumac 1 tablespoon
Mix yoghurt and milk together and leave on bench while you prepare salad.
- Heat olive oil and butter in a large frying pan. Add bread and garlic and fry until golden and crispy (about 5 minutes). Season and toss with a good pinch of salt.
- Place asparagus in a heatproof bowl or a pot and pour in boiling water to cover. Leave for a few minutes to lightly cook, then drain and run under cold water (or plunge into bowl of iced water) to refresh.
- In a large bowl, toss asparagus, radish, cucumber, spring onion, parsley and mint with the lemon juice, a good drizzle of extra-virgin olive oil and the yoghurt dressing. Season to taste with salt and freshly ground black pepper. Gently toss through half the crunchy bread.
- Serve immediately scattered with the remaining crunchy bread and sprinkled with sumac.