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2013 Calendar recipes - fattoush

Posted by Laura on 29 Oct 2012 | 1 Comment
2013 calendar recipes - fattoush

Our second recipe from the 2013 calendar comes from Macmillan support Moira Beaton




Tell us a bit about yourself

I live in the beautiful city of Edinburgh.

A former solicitor, I am now a freelance writer. I also coach people in presentation and communication skills. The Middle East and Cyprus was my home for 25 years and that’s where I really learned to cook. I have 2 sons, Kazem and Shamil. When I’m not writing or cooking, I enjoy travelling, eating, reading, walking and public speaking at  a club belonging to Toastmasters International.

 

What do you do for Macmillan?

My son, Kazem, works for Macmillan and I support the organisation in the valuable work they carry out.

 

Why have you chosen this recipe?

I chose this recipe because it’s tasty and healthy - the perfect summer salad. It combines the crispness of  the salad vegetables, the zing of lemon and mint and the crunch of  toasted pitta bread.  It’s summer on a plate.

 

What are your top tips for making it?


Use the freshest and best quality ingredients you can afford – make sure they have flavour, especially the tomatoes. Taste the salad before you serve -it should be tangy with lemon and mint. And serve in your best bowl or plate to show off its vibrant colours.




This is the first salad I learned to make when I arrived in Damascus, after leaving Glasgow in the early 1970’s.  In Glasgow, ‘salad’ had meant sliced cucumbers and tomatoes, limp lettuce, no dressing. Fattoush was a revelation with its vibrant colours and one of my favourite combinations – olive oil, lemon, garlic and mint. This salad looks stunning served in a large, shallow bowl.

 

Ingredients

1 lettuce (Romaine or Cos), washed and thoroughly dried

6 spring onions

½ cucumber

3 medium tomatoes or 8 cherry tomatoes

1 red pepper, deseeded and sliced (optional)

2 tbsp chopped fresh mint

1 tbsp dried mint

1 white pitta bread, lightly toasted and broken into small pieces

Juice of 1-2 medium lemons

8 tbsp olive oil

2 cloves garlic, crushed

Sea salt

Black pepper


Serves 4

Method

1.      Tear the lettuce into pieces and place in the bowl.

2.      Finely chop the spring onions keeping as much of the green part as possible and sprinkle over the lettuce

3.      Cut the cucumber in half lengthways and scoop out the seeds with a spoon. Slice and add to the bowl.

4.      Either cut the tomatoes into eighths or halve the cherry tomatoes and add to the bowl

5.      Add the red pepper, if using.

6.      Add the chopped mint, the dried mint and the bread.

7.      Mix the olive oil, juice of 1 lemon, crushed garlic, pinch of salt and a grinding of black pepper.

8.      Pour over the salad and quickly mix everything together. Don’t leave it standing, as the juices from the cucumber and the tomatoes will dilute the dressing.

9.      Taste and adjust the lemon and seasoning, if necessary.  The salad should taste fresh and lemony.

10.    Serve immediately.

 

 


If you like the sound of Moira's fattoush you can find it and 11 other tasty recipes in our 2013 calendar.

 

 

 

What do you think?

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Louise Corden Posted: 05 Nov 2012 05:01pm
Sounds delicious! And like a lovely slice of summer on a cold winter night.
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