Ultimate fattoush

August 1, 2019
Serves: 3 Cooks In: 30 mins


  1. Preheat the oven to 180° C fan (200° C without).
  2. Cut the pittas into triangles and brush with olive oil. Spread evenly on a baking tray, salt to taste, and bake until golden brown (about 10 to 14 minutes, depending on the thickness of the pitta).
  3. Combine the garlic cloves, sumac, lemon juice, extra virgin olive oil, salt, and pepper. Whisk, and set aside.
  4. Spread out the chopped lettuce in the bottom of a large salad bowl. Top with the tomatoes, cucumbers, green pepper, mint, parsley, and spring onions. When you’re ready to serve, whisk the dressing, top the salad with the dressing and pitta chips, and toss everything together.


  • Medium wholegrain pittas, cut into bite-sized triangles
  • 1 tbs extra virgin olive oil for the pitas, 1/4 cup extra virgin olive oil for the dressing
  • 3 tbs sumac
  • 2 lemons, juiced
  • 1/4 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 1 medium head of romaine, chopped
  • 5 tomatoes of your choice but make sure they are sweet and ripe, chopped
  • 4 mini cucumbers, chopped
  • 1 large or 2 small green bell peppers, chopped
  • 1 1/4 loosely-packed cups coarsely chopped mint leaves (about 15 grams)
  • 2 loosely-packed cups coarsely chopped parsley leaves (about 20 grams)
  • 3 spring onions, chopped
  • 3 garlic cloves, crushed