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    Fattoush salad platter

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    Fattoush salad platter

    • Preparation time: 20 minutes + marinating
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    For the salad
    2 white pitta breads
    Olive oil, for brushing
    400g pack Cherry Tomatoes On The Vine, vine removed
    1 Waitrose Duchy Organic Ridge Cucumber
    75g mixed radishes
    ½ green pepper, deseeded
    1 little gem lettuce, trimmed and cut into 3cm wide ribbons
    10g mint, leaves only, roughly chopped
    ¼ x 25g pack flat leaf parsley leaves, roughly chopped
    3 salad onions, trimmed and roughly chopped

    For the dressing
    1 clove garlic, finely grated or crushed
    1 lemon, juice
    1 tsp sumac
     1 tsp sea salt flakes
    100ml extra virgin olive oil

    To serve
    192g pack sweet potato falafel (or another variety)
    200g smoked houmous
    Extra virgin olive oil
    Toasted pine nuts
    Sumac or zaatar (optional)


    1. Preheat the oven to 220ºC, gas mark 7. Using scissors, cut the pitta bread widthways into strips about 2cm wide. Divide the two layers and arrange on a baking tray, cut-side up. Brush with olive oil and bake for 7-8 minutes, until crisp and starting to brown. Let the strips cool, then break into bitesized pieces.

    2. Quarter the tomatoes and dice the cucumber into similar sized chunks. Trim and quarter the radishes and dice the green pepper into 1cm pieces. Place everything in a large mixing bowl with the lettuce, herbs and salad onions.

    3. For the dressing, thoroughly mix all the ingredients together. Add 7 tbsp of the dressing to the salad with most of the baked pitta chips. Toss well and set aside for 20 minutes.

    4. Meanwhile, heat the falafel according to pack instructions and transfer the houmous to a serving bowl. Make a well in the houmous and garnish with a slick of extra virgin olive oil, some toasted pine nuts and a sprinkle of sumac or zaatar, if using. When the falafel are ready, transfer them to a plate. Tip the salad into a large bowl and sprinkle with the reserved pitta chips and extra sumac or zaatar, if liked. Serve the remaining dressing on the side.

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