Ainsley Harriott's fattoush salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s fattoush salad By You Magazine - March 22, 2020 Fattoush is a fresh, crisp salad popular throughout the eastern Mediterranean. It’s a great way to use up any leftover flatbreads or pitta and makes a crunchy side dish or satisfying lunch on its own. Each country has its own version of fattoush and I have tried and made a few on my travels. In Jordan I was shown how date molasses is made and I used a little of the wonderful rich syrup in this salad. It worked so well that I would recommend getting some if you can, or you can use pomegranate molasses if you prefer. Dan Jones SERVES 4-6 2 large pitta breads or 1 large flatbread, cut into bite-size pieces olive oil, for drizzling 1-2 romaine lettuce hearts, roughly chopped 1/2 small onion, diced 3 tomatoes, deseeded and diced 1 cucumber, deseeded and sliced 6-8 red radishes, trimmed and sliced large bunch of flat-leaf parsley, leaves picked and coarsely chopped small bunch mint, roughly chopped FOR THE DRESSING 4 tbsp olive oil juice of 1 lemon 1 large garlic clove, crushed 2 tsp sumac 1 tsp date molasses (or 1 tbsp pomegranate molasses) sea salt and freshly ground black pepper 1. Preheat the oven to 180C/160C fan/gas 4. 2. Place the pitta pieces on a baking tray, lightly drizzle with olive oil and toss to coat. Bake for 8-10 minutes or until slightly crisp and lightly golden. The idea is to dry out the bread without burning it. Remove and set aside to cool. 3. Place the lettuce, onion, tomatoes, cucumber, radishes and herbs in a large bowl and toss to combine. 4. To make the dressing, put all of the ingredients into a small bowl and season. Whisk until well combined and emulsified. 5. Just before serving, add the pitta croutons to the salad, drizzle over the dressing and toss to coat. Serve immediately. Get 20 per cent off the book Ainsley’s Mediterranean Cookbook by Ainsley Harriott will be published on 26 March by Ebury Press, price £20. To preorder a copy for £16 with free p&p until 5 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved