Fattoush Salad
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 4
- Category: Middle-Eastern; moderate; Salads
Description
A Lebanese dish given a modern update with creamy avo and crispy crackers. You can enjoy this salad for supper and take the left overs to the office the next day.
Ingredients
Dressing
juice and zest of 1 lemon
1 tsp (5 ml) honey
¼ C (60 ml) olive oil
4 cloves garlic, minced
¼ C (30 g) sesame seeds
Creamy Avocado Cream
1 ripe avocado
3 Tbsp plain yoghurt
3 cloves of garlic, minced
salt and pepper to taste
Easy Nutty Seed Crackers
100 g sunflower seeds
150 g sesame seeds
2 Tbsp (30 ml) psyllium husks or powder
1 C (250 ml) water
100 g seed mix (almonds, pumpkin and flax seeds)
Fattoush Salad
1 punnet of mixed cherry tomatoes, chopped
½ cucumber, chopped
1 red pepper, chopped
1 green pepper, chopped
1 red onion, finely chopped
3 spring onions, roughly chopped
handful of fresh mint leaves, chopped
handful of micro-herbs to garnish
Instructions
Dressing
Combine all the dressing ingredients in a jar and shake to emulsify.
Creamy Avocado Cream
Blitz all the ingredients together. Season with salt and pepper and refrigerate until needed.
Easy Nutty Seed Crackers
Preheat oven to 160 °C
Combine all the ingredients and leave to thicken for 30 minutes. Line a baking sheet with a Silpat or silicone baking sheet.
Pour the seed mix onto the Silpat or baking sheet and gently massage the mixture and spread out until wafer thin.
Bake for 50 minutes and then turn up the heat to 180 °C and bake for 10 minutes to darken and crisp up – watch closely to prevent burning.
Remove from the oven and allow to cool. Break into pieces.
Fattoush Salad
Combine all the vegetables and toss with the dressing.
Serve the fattoush salad with shards of crispy seeded crackers and avocado cream.
