Fattoush
I just came back from a two day retreat and it seemed like all I did was eat!
Full breakfasts, creamy sauces and dessert with every meal.
I was craving veggies and a simple supper.
Plus I missed my kitchen…
As I was going through my mail, I saw a Penzy Spices catalog and found a recipe for Fattoush!
Perfect!
I love Fattoush – it’s a Middle Eastern vegetable salad with dried pita bread topped with a lemony vinaigrette dressing.
It’s a crunchy salad full of flavor – a bit of mint in the salad really compliments the dressing.
Sumac is a must – I did have some in the spice cupboard.
I had fun being back in my kitchen again chopping all the veggies!
This salad makes a great side to grilled chicken or fish when you’re looking for a light meal!
What I was making a year ago – BANANA BREAD!
- 1 round pita bread
- 1 head romaine lettuce, chopped
- ½ English cucumber, chopped
- 4 - 5 radishes, sliced
- 4 scallions with tops, chopped
- ½ cup chopped parsley
- 1 green pepper chopped
- 4 tbs. coarsely chopped fresh mint
- 1 tbs. sumac
- DRESSING:
- ½ tsp. minced garlic
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- Juice of two lemons
- ½ cup olive oil
- Toast the pita bread in a 375 degree oven for 10 minutes.
- Break the toasted pita bread into small pieces.
- Combine vegetable in a bowl.
- Sprinkle sumac over the vegetables.
- Combine ingredients for dressing and whisk together.
- Drizzle dressing over salad, top with pita chips and toss gently.
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A close up shot of sauce with peas, carrots, and onions. Large chunks of chicken are mixed in as well.
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