Description
A refreshing Fattoush Salad with a Danish twist, substituting sweet red peppers for tomatoes and featuring a medley of fresh herbs and crispy flatbread.
Ingredients
Scale
- 1 flatbread
- 1 red pepper, diced
- 1 cucumber, or 2 mini cucumbers, diced
- 5-6 radishes, sliced thinly
- 2 spring onions, chopped
- 1 bunch fresh mint, chopped
- 1 bunch fresh parsley, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 teaspoon sumac
Instructions
- Preheat your oven to 200°C (400°F). Place the flatbread in the oven for 1-2 minutes to crisp up, or alternatively, use a hot frying pan. Tear the crisped flatbread into small pieces and set aside.
- In a large bowl, combine the diced red pepper, diced cucumber, sliced radishes, chopped spring onions, chopped mint, and chopped parsley.
- Add the minced garlic, olive oil, lemon juice, salt, and pepper to the bowl. Toss everything together until well combined.
- Just before serving, add the torn flatbread pieces and sprinkle with sumac. Toss gently to combine.
- Serve immediately to enjoy the crisp texture of the bread.
Notes
For a more authentic flavor, you can use tomatoes instead of red peppers if they are in season. The salad is best served immediately to maintain the crispness of the flatbread. If you can’t find sumac, a squeeze of lemon juice can add a similar tangy flavor. Store leftovers in an airtight container in the refrigerator for up to one day, but note that the bread will lose its crispness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 8
- Carbohydrates: 24
- Fiber: 5
- Protein: 4
- Cholesterol: 0