Prepare this fabulous fattoush using simple pantry staples
Fattoush is an easy way of using up what you’ve got; be it the last of the pitas, the dukkah at the back of the cupboard, and the bottle of pomegranate molasses next to it.
Fattoush is a fab way of using up what you’ve got; be it the last of the pitas, the dukkah at the back of the cupboard, and especially that bottle of pomegranate molasses standing next to it.
Dukkah encrusted pita gives dusty dukkah you bought ages ago a second chance, because heating it will help to give it new life (or at least hide the fact that it’s on its last gasp).
If you have no dukkah, you’re welcome to use za’atar, or just olive oil and sesame seeds if you’ve those handy instead. Sumac may or may not be in your pantry, and since it’s mainly here for its striking scarlet sprinkle rather than make-or-break acidity, I’m cool with you subbing in sweet paprika.
‘PITA LID ON IT’ FATTOUSH
INGREDIENTS
- 500 g (1 lb 2 oz) Lebanese cucumbers, cut into thirds horizontally
- 250 g (9 oz) yellow cherry tomatoes
- 1 small yellow capsicum (pepper), about 270 g (9½ oz)
- ½ white salad onion
- Juice of 1 lemon, zest reserved for dressing
- Seeds of 1 pomegranate
PITA LID
- 1 tablespoon dukkah
- 2 tablespoons extra virgin olive oil, plus extra for finishing
- 1 large thin pita
HAYDARI DRESSING
- 1–2 garlic cloves
- ¼ teaspoon salt flakes
- 4 tablespoons natural yoghurt
- 2 tablespoons tahini
- 1 teaspoon honey
FINAL BITS & BOBS
- 1 tablespoon pomegranate molasses
- 1 pinch sumac (or sweet paprika!)
METHOD
- Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Line a baking tray with baking paper.
- To make the pita lid, put dukkah and olive oil in a little bowl and stir about to combine. Place the pita on the baking tray and pour half the dukkah mixture over the pita. Flip it and pour the rest of the dukkah mixture on, making sure to scoop out every last sesame seed. Bake for 8–10 minutes until the pita is crispy and golden.
- Meanwhile, in a large mortar (or on a sturdy chopping board) place the cucumbers in the firing line and smash with the pestle or the side of a rolling pin to break them up into bite- sized chunks, then transfer to a large mixing bowl. Do the same with the cherry tomatoes. Reserve the juicy mortar.
- To slice the capsicum, lop off the very top end, pull out the guts and tap out the seeds. Keeping the capsicum’s shape, slice into 5 mm rings. Clear the chopping board of any seeds or capsicum entrails, then peel and slice the salad onion into rings too.
- Add the capsicum and onion to the cucumber in the mixing bowl, and squeeze the lemon juice over with a good sprinkle of salt and pepper.
- To make the Haydari dressing, put the garlic and salt into the juicy mortar and pestle about until it’s finely smushed to a paste. Gloop in the yoghurt, tahini and honey, along with the reserved lemon zest, and stir together, then season with more salt and pepper to taste. Set aside until ready to use.
- Tumble the smashed and sliced veg into your serving bowl, reserving any liquid that’s pooled in the bottom. Loosen the dressing with these juices so it’s nice and easy to drizzle. Finish with the pomegranate seeds, then close the pita over the salad bowl like a lid.
- Pour the Haydari dressing into a nice, deep little serving bowl. Drizzle the dressing with the pomegranate molasses and a lick of extra virgin olive oil. Finish with a sprinkle of sumac (or paprika!).
- This salad is all about the drama, mama. Bring it to the table like a pie, lift the pita off for exaltations, drizzle with the Haydari dressing, then close the pita lid again and let your guest of honour smash the pita through the salad with serving spoons.
This is an edited extract from Salad for Days by Alice Zaslavsky, photography by Rochelle Eagle. Murdoch Books RRP $45.00
