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FATTOUSH
Most
cultures have a salad that incorporates
yesterday's bread as an ingredient (rather
than wasting it), and fattoush is a delectable
Middle-Eastern version. Purslane, a leafy
green that grows wild, is often commonly
called pigweed and can be hard to find in
shops; substitute it with baby rocket leaves
in this recipe.
2
large pieces pitta
1 tablespoon olive oil
2 Lebanese cucumbers, sliced thinly
4 medium tomatoes, sliced thinly
3 green onions, sliced thinly
1 medium green capsicum, chopped finely
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped fresh purslane
2 tablespoon olive oil, extra
1/4 cup lemon juice
1 clove garlic, crushed
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Brush
bread both sides with the oil, place on oven tray;
toast in moderately hot oven about 15 minutes
or until crisp. Cool; break bread into small pieces.
Combine
cucumber, tomato, onion, capsicum and herbs in
large bowl. Just before serving, add bread, drizzle
fattoush with combined extra oil, juice and garlic.
Serves
4.
TIP:
The toasted pitta pieces can be made a day ahead.
Store in airtight container until needed.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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