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

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