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 tbsp (30 ml) olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 tsp 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: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 8
- Carbohydrates: 24
- Fiber: 5
- Protein: 4
- Cholesterol: 0