Fattoush With Crunchy Flatbread Ribbons
My version of the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! A wonderful lemon dressing with extra zing from sumac and the warmth of paprika. This serves 2 as a light meal or 4 as a side.
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 2 tomatoes (, each cut into 8 to 12 wedges)
- 2 cucumbers (, each cut into 12 sticks)
- 1/2 red onion (, finely sliced)
- 1 tbsp lemon juice
- 1/4 cup mint leaves ((if leaves are large, roughly tear by hand))
- 1/4 cup coriander leaves
- 2 lebanese flatbreads ((Note 1))
- 1 1/2 tbsp olive oil
- Salt and pepper
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 g arlic clove (, minced)
- 1/2 tsp paprika
- 1 tsp sumac
Steps
Preheat the oven to 350F/180C.
Roll up the flatbread then cut into thin slices. Use your fingers to loosen them into a pile of "ribbons".
Pile onto a baking tray, drizzle over olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons with the oil.
Bake in oven for 3 minutes, then remove tray and move the ribbons around a bit so they bake evenly. At this stage some of the ribbons will not yet be crisp. Turn the oven OFF, then return the tray into the oven for a couple of minutes. This will make all the ribbons crisp without over browning them.
While the ribbons are baking, combine the red onion in a small bowl with 1 tbsp lemon juice and pinch of salt. Set aside - it lightly pickles and removes some of the acidity from the onion.
Combine the dressing ingredients.
Combine the tomatoes, cucumbers, mint and coriander leaves in a small bowl. Squeeze excess juice from the lemons, and add to the bowl.
Pour over dressing and toss gently to combine - you may not need all the dressing.
Transfer salad onto a platter then pile on the crunchy flatbread ribbons.
Sprinkle with extra sumac.
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