Crunchy pita croutons and lemony dressing take a simple salad to the next level. Serves 8
Fattoush salad with preserved lemon vinaigrette
Serves 8
Ingredients
For the vinaigrette
2 small preserved lemons
3 Tbsp lemon juice
1 clove garlic
3 Tbsp olive oil
1 Tbsp honey
2 tsp Dijon mustard
Milled black pepper
For the fattoush salad
1 Tbsp butter, melted
1/2 Tbsp honey 1 pita bread
3 Tbsp white sesame seeds
6 mini cucumbers, sliced into thin rounds
250g multicoloured cherry tomatoes, halved
Handful of micro leaves and mint, for serving
Method
- For the vinaigrette, put all ingredients into a blender and blend until smooth. Season.
- Preheat oven to 180°C.
- Heat together the butter and honey to combine.
- Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
- Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm chunks.
- Combine the cucumber and tomato in a serving bowl, top with pita chunks and season.
- Toss some vinaigrette through salad. Garnish with micro leaves and mint and serve with remaining dressing on the side.
Recipe & styling by: Lichelle May
Photography by: Zhann Solomons
Also read: Tuna and bean fattoush
