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Fattoush
Photographer: Chris Chen

Ingredients

  • 6 pocket pitta (500g)
  • olive oil, for shallow-frying
  • 3 medium tomatoes (450g), chopped coarsely
  • 1 large green capsicum (350g), chopped coarsely
  • 2 lebanese cucumbers (260g), seeded, sliced thinly
  • 10 trimmed red radishes (150g), sliced thinly
  • 4 spring onions (100g), sliced thinly
  • 1½ cups firmly packed fresh flat-leaf parsley leaves
  • ½ cup coarsely chopped fresh mint
  • lemon garlic dressing
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) lemon juice

Fattoush

The Australian Women's Weekly Salad
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes
Method

Halve pitta horizontally; cut into 2.5cm pieces. Heat oil in wok or large frying pan; shallow-fry pitta, in batches, until browned lightly and crisp. Drain on absorbent paper.

Place ingredients for lemon garlic dressing in screw-top jar; shake well.

Just before serving, place about three-quarters of the pitta in large bowl with dressing and remaining ingredients; toss gently to combine. Sprinkle remaining pitta over fattoush.

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