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

1. For the vinaigrette, put all ingredients into a blender and blend until smooth. Season. 
2. Preheat oven to 180°C. 
3. Heat together the butter and honey to combine. 
4. Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
5. Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm chunks. 
6. Combine the cucumber and tomato in a serving bowl, top with pita chunks and season. 
7. 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

The post Fattoush salad with preserved lemon vinaigrette appeared first on MyKitchen.

Fattoush is a Middle Eastern salad incorporating toasted or fried flatbread croutons. It’s a great way to repurpose day-old pita. Give it a try in this tuna and bean salad.

SERVES 4

INGREDIENTS
1 pita bread
400g tin cannellini beans, drained and rinsed
170g tin tuna, drained and flaked
180g cherry tomatoes, halved
1 celery stalk, finely sliced
100g rocket
½ cucumber, diced
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped mint
Juice and zest of 1 lemon, plus extra wedges to serve
Salt and pepper

METHOD
1. Preheat oven grill to high.
2. Place the pita bread under the grill for a few seconds to puff. Cut open and return to the grill to toast for about two to three minutes on each side until browned. Tear into bite-sized pieces and set aside.
3. In a bowl, combine the remaining ingredients and season well.
4. Toss the mixture together with the toasted pita pieces and serve with lemon wedges.

Is there anything quite as good as Middle Eastern food like falafels with hummus and dukkah? 

The post Tuna and bean fattoush appeared first on MyKitchen.

This Middle Eastern salad is defined by the toasted pita bread that goes into it, adding that satisfying crunch. So how about our fattoush salad for a lovely meat-free meal today?

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
For the salad
50g spring onion, finely sliced lengthways, plus extra to garnish
Ice cubes
3 pita breads, each cut into 8 pieces
50 ml olive oil
10g cumin seeds
250g cherry tomatoes, halved
1 small cucumber, deseeded and sliced into moons
30g radishes, thinly sliced
1 cup parsley, roughly chopped
6 sprigs mint
200g mixed salad leaves
For the dressing
1 tsp sumac
Juice of 1 lemon
150 ml olive oil
Salt and black pepper to taste

METHOD
For the salad
1. Preheat oven to 180°C.
2. To make spring onion curls, place the spring onion in a small bowl. Fill the bowl with cold water and add the ice cubes. Set aside for 15 minutes.
3. Place the pitas on a baking tray and brush with the olive oil. Sprinkle with cumin seeds and bake until golden brown.
4. Toss the tomatoes, cucumber, radish, parsley and mint together. Arrange the leaves on a platter and top with the mixed salad. Garnish with spring onion and serve with toasted pitas.
For the dressing
1. Soak the sumac in lemon juice for 5 minutes. Add the olive oil, season, and drizzle on the salad.

The post Fattoush salad appeared first on MyKitchen.