Fattoush salad

Fattoush salad


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About this recipe: Lots of chopped fresh herbs give this quick and simple Middle Eastern salad its pronounced flavour, and bite-sized pieces of crisply grilled pitta bread provide texture. Serve for a light meal with a hint of summer at any time of the year.

Jan Cutler

Serves: 4 

  • 2 large white or sesame seed pitta breads
  • 4 tbsp olive oil
  • juice of 1 lemon
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint, plus mint leaves, to garnish (optional)
  • 1/2 cucumber, cut into 1cm dice
  • 4 large tomatoes, quartered, cored and chopped
  • 4 spring onions, thinly sliced on the diagonal
  • 400g can black-eyed beans or chickpeas, drained and rinsed

Prep:15min  ›  Cook:2min  ›  Ready in:17min 

  1. Toast the pitta breads: Warm the pitta breads in the toaster for 1 minute to make them easier to open up, then split each in half using a knife. Toast the four halves for 1 minute or until crisp and lightly browned. Tear into bite-sized pieces.
  2. Make the dressing: Put the olive oil and lemon juice into a small jug and whisk together with a fork. Season and stir in the fresh herbs.
  3. Assemble the salad: Put the cucumber, tomatoes, spring onions and beans or chickpeas in a bowl. Drizzle over the dressing, then toss together until well mixed. Immediately before serving, add the pitta bread pieces and mix again. Garnish with mint leaves, if you like.


*For spring onions, add a small finely chopped red onion.
*For the black-eyed beans or chickpeas, use a 200g can green lentils, drained and rinsed, or a 250g sachet cooked Puy lentils.


Chopped, dried ready-to-eat apricots, sunflower seeds or crumbled firm goat's cheese.

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