Fattoush salad recipe
Ingredients
Fattoush (Middle Eastern) salad
2 pitta breads
2tbsp olive oil
2tsp smoked paprika
½ small red onion, finely sliced
3 tomatoes, cut into wedges
½ cucumber, deseeded and chopped
200g (7oz) feta cheese, cubed
small handful flat-leaf parsley, roughly chopped
2 little gem lettuces
For the dressing
2tbsp red wine vinegar
4tbsp extra-virgin olive oil
½ lemon, zested
Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Open each pitta out into 2 and cut into 8 triangles. Toss the triangles in the olive oil and sprinkle with half the smoked paprika. Spread out on a baking sheet and bake for about 10 minutes, turning halfway, until crisp and pale gold. Meanwhile, make the dressing by whisking the vinegar, oil and lemon zest together with a little salt and plenty of black pepper. Separate the lettuce leaves and put in a serving bowl, with the rest of the salad ingredients. Add the pitta, pour over the dressing and mix. Finish with the remaining paprika.
