Recipe: Fattoush, a Lebanese salad makeover »
From Special Deliveryby Annabel Crabb and Wendy Sharpe
Contributed articles and stories
Annabel Crabb took home cooking into the homes of our nation's politicians to win them over for the TV series, Kitchen Cabinet. Now, together with friend Wendy Sharpe, they have published Special Delivery - favourite food to make and take.
The book has over 100 recipes for the most winning recipes along with instructions on how to transport them to the ones you love.
Here's the recipe for the Lebanese salad, Fattoush:
The first best thing about fattoush, the fabulous Lebanese salad in which pitta bread is royally primped with herbs and lettuce, is saying the word 'fattoush'. It is an extremely pleasing word to utter.
A perfect partner for grilled fish or prawns, or fried halloumi, this terrific salad is colourful and crunchy – and all its healthy salad-y bits allow one to overlook the fact that one is in it mainly for the croûtons.
Wendy, knowing my fondness for peach in a salad, once boldly chopped one into a fattoush, and the results were pretty great. This recipe is endlessly adaptable and could also take the addition of finely chopped celery and some avocado. If you have purists coming for lunch, just swap the peach for tomato and leave out the coriander.
- 2 round pitta breads
- 1 tablespoon olive oil
- ½ iceberg lettuce
- 20 cm (8 in) length cucumber
- 1 ripe peach, peeled and cut into 2 cm (¾ in) pieces
- 4 red radishes, finely sliced
- large handful of flat-leaf parsley, finely chopped
- large handful of coriander (cilantro), finely chopped
- 2 tablespoons shredded mint leaves
- 2 tablespoons chopped dill – optional
- 1 tablespoon sumac
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon plain yoghurt
- 2 spring onions (scallions), finely sliced
Start with the pitta bread. Preheat the oven to 180°C (350°F). Rub olive oil over both sides of the bread, then cut into rough 2 cm (¾ in) squares. Sprinkle with salt and bake for about 5 minutes or until crispy, then set aside to cool.
Next make the dressing. Whisk together the olive oil, lemon juice and yoghurt with a pinch of salt until well combined, then stir through the spring onion.
Separate the lettuce leaves and chop into roughly 2 cm (¾ in) pieces. Now cut the cucumber in half lengthways and run a teaspoon down the centre to scoop out the seeds (either add these seeds, with some mint leaves, to a long gin and tonic, or discard), then slice on the diagonal to make nice long curves.
Put the lettuce and cucumber in a large bowl and add the peach, radish, all the herbs and half the sumac. Pour in the dressing and gently toss everything together. Sprinkle over the crispy pitta and the rest of the sumac – and perhaps another drizzle of olive oil, because a salad just doesn't seem complete without it.
Take the salad and crispy pitta separately and dress on-site about 10 minutes before serving.
See links below for more recipes and information on Special Delivery
Annabel Crabb is the ABC's chief online political writer, writes a weekly opinion column for Fairfax, and is the bestselling author of The Wife Drought. Wendy Sharpe is a recipe consultant on Kitchen Cabinet and fellow baking tragic.
Special Delivery by Annabel Crabb and Wendy Sharpe is published by Murdoch Books (Sydney, NSW; hc 232 pp) and retails in Australia for RRP A$39.99
- Canberra (ACT)
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