- Half a Cos lettuce, trimmed and chopped
- 2-3 tomatoes, skinned, seeded and chopped
- 1 carrot, peeled and sliced (optional)
- 5-6 small radishes, trimmed and sliced
- 1 red or green bell pepper, seeded and chopped
- 4-5 spring onions, trimmed and sliced
- a small bunch flat leaf parsley, coarsely chopped
- 1-2 flat breads, such as pitta breads, toasted and broken or cut into bite-sized pieces
- 4-5 tablespoons olive oil
- juice of a lemon
- 1-2 cloves garlic, crushed
- 2-3 teaspoons ground sumac
- sea salt
- freshly ground black pepper
This recipe is from internationally acclaimed cook and food writer Ghillie Basan who has very kindly allowed us to share this with you on our website. As well as the author of numerous cookery books, Ghillie runs innovative and inspiring, hands-on cookery workshops from where she lives in a remote outpost of the Scottish highlands – find out more about Ghillie, her books and workshops.
This is the classic Lebanese dish, fattoush, which is enjoyed throughout Lebanon, Syria and Jordan, as it is one of those dishes that have evolved from a surplus of leftover bread. Sumac is an essential component of this salad.
Place all the vegetables in a bowl with the parsley and bread. Combine the oil with the lemon juice and garlic and pour it over the salad. Sprinkle the sumac over the top and season with salt and pepper. Toss the salad well, making sure the bread is coated in the oil and sumac. Serve immediately as part of a mezze spread, or on its own as a snack or light lunch.