Labanese food is my absolute favourite and has been for a number of years, even more so since my trip to Morocco in Christmas 2013. There are so many amazing Lebanese restaurants and take outs in London but my order is always the same…falafal, hummus and fattoush salad! Boring I know but I’m happy every single time!
I didn’t realise quite how easy and quick fattoush salads were to prepare so this recipe is now going to make a weekly appearance in my batch cooking sessions on Sundays to see me and my boyfriend through the first half of the week, along with my roasted red pepper hummus recipe and some homemade falafal or baked fish to recreate the Lebanese experience at home!
If you’re making the recipe in advance, make the salad and the dressing seperate and add the dressing in at the last minute to keep the salad fresh. If you’re batch making it like I’m going to be doing so you can enjoy the salad over a few days then again, keep the dressing seperate altogether and just add it on the day for optimum freshness!
All the ingredients in this recipe you’ll be fairly familiar with, other than probably the sumac, which really makes the salad. Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It’s perfect in salads along with a touch of lemon juice and olive oil or you can use it to season grilled meat and fish. It’s also delicious sprinkled over hummus.
My radishes and all my veggies were bought from my local market in Bermondsey, South East London – if you’re in that area on a Friday or Saturday morning then do pop along and say Jess sent you, you’ll be well looked after by John & Elena.
Such a colourful salad and it tastes amazingly fresh, crunchy, flavoursome and you can make it in under 5 minutes.
What are your thoughts on the whole combination? Share your recreations with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts or comment below. I love seeing them!
All the healthy best,
- 300g tomatoes, diced into 1.5cm pieces (you can use cherry tomatoes or regular tomatoes)
- 100g radishes, thinly sliced
- 1 cucumber, peeled and chopped into 1.5cm pieces
- 2 spring onions, thinly sliced
- 15g (1 handful) mint, roughly chopped
- 25g (1 handful) flat leaf parsley, roughly chopped
- 3 garlic cloves, crushed
- 1 tablespoon sumac
- 1 tablespoon dried mint
- ground black pepper
- sea salt or rock salt to taste
- 1 lemon, juiced
- 2 tablespoons (30ml) apple cider vinegar
- 4 tablespoons (60ml) extra virgin olive oil, plus extra to drizzle
- Chop all the salad ingredients and add them to a large salad bowl.
- Add the chopped mint, flat leaf parsley, garlic, dried mint, sumac and season with black pepper and salt.
- Mix up the juice of 1 lemon with 2 tablepsoons of apple cider vinegar and olive oil and mix it thoroughly with the salad.