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Fattoush Salad

Fattoush Salad


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.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
Categories: Middle-Eastern, Salads
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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


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.