Electrify Fresh Fattoush Salad with Lemon Vinaigrette.

Name: Electrify Fresh Fattoush Salad with Lemon Vinaigrette.
Prep time: 20 min
Total time: 20 min
Ingredients: 4 crisp romaine lettuce hearts, cut into 1" strips (1 head of lettuce); 2 medium cucumbers, skin on, cubed; 2 cups cherry tomatoes, halved; ½ cup radishes, sliced; 6 spring onions, thinly sliced; 1 cup sugar snap or snow peas, fresh, sliced into bite-sized lengths; 2 red, yellow or orange peppers, diced; ¼ cup red onion, thinly sliced; 1 bunch fresh mint, roughly chopped; 1 bunch fresh cilantro (or parsley if you prefer), roughly chopped; feta cheese, crumbled (or non-dairy alternative); 3 pita breads; 1 clove of garlic, minced; 2/3 cup extra virgin olive oil; Finely grated zest and juice of 1 lemon; 1 tablespoon raw, unpasteurized honey; 1 ¼ teaspoon sumac (or more to taste), plus extra to sprinkle on the pita breadsticks; A couple pinches of sea salt; A pinch of freshly ground black pepper; A splash of love

AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind

This healthy, crisp, lemony salad is one of the freshest salads I've tasted. Full of nutrients and vitamins, the tart berries of the sumac bush add another lemony element to this favourite Middle Eastern dish.

Yields1 Serving

Prep Time20 mins

Salad.

4 crisp romaine lettuce hearts, cut into 1" strips (1 head of lettuce)

2 medium cucumbers, skin on, cubed

2 cups cherry tomatoes, halved

½ cup radishes, sliced

6 spring onions, thinly sliced

1 cup sugar snap or snow peas, fresh, sliced into bite-sized lengths

2 red, yellow or orange peppers, diced

¼ cup red onion, thinly sliced

1 bunch fresh mint, roughly chopped

1 bunch fresh cilantro (or parsley if you prefer), roughly chopped

feta cheese, crumbled (or non-dairy alternative)

3 pita breads

Lemon Vinaigrette.

1 clove of garlic, minced

2/3 cup extra virgin olive oil

Finely grated zest and juice of 1 lemon

1 tablespoon raw, unpasteurized honey

1 ¼ teaspoon sumac (or more to taste), plus extra to sprinkle on the pita breadsticks

A couple pinches of sea salt

A pinch of freshly ground black pepper

A splash of love

Brush pita bread liberally with olive oil and sprinkle with sumac on top. Slice the bread into thin breadsticks.

Toast in a 325 F/165 C oven till crispy and golden, set aside.

Let cool, keep a few breadsticks aside for the top of the salad and break the reminder into bite-size pieces.

Place vegetables and chopped herbs in a large bowl and mix well.

Add vinaigrette ingredients to a small bowl or jar and mix well.

Pour over salad, mix well, and let stand for at least 30 minutes 30 Minutes at room temperature to allow the flavours to meld.

When ready to serve, fold the crisp pita chips into the salad (the traditional way to make a fattoush) and mix well. Decorate the top of the salad with the breadsticks, build a teepee if you can. The lemony vinaigrette highlights the essence of the herbs...this salad is soon freshly good! Enjoy!

Ingredients