This one sounds like Fattoush on steroids, or Gourmet Fattoush
Source: Coles Magazine - The Christmas issue (2016) - Page 36
|Image Source: Taste.com.au for Coles Mag|
Serves: 6 - Prep : 20 mins (+ cooling time) - Cooking: 10 min
2 pieces Lebanese bread
Olive oil spray
4 ripe tomatoes, coarsely chopped
3 Lebanese cucumbers, halved lengthways, thickly sliced
2 radishes, thinly sliced
2 spring onions, thinly sliced
1 cup watercress sprigs
1/2 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 pomegranate, halved, seeds removed
1/3 cup (45g) shelled pistachios, toasted, coarsely chopped
Lemon zest, to serve
Spiced lemon dressing
2 teaspoons ground cumin
1/2 teaspoon mixed spice
1/3 cup (80ml) lemon juice
1/3 cup (80ml) extra virgin olive oil
- Preheat oven to 180C. Spray 1 side of each piece of bread with oil. Place on a large baking tray. Bake for 8 mins or until crisp and light golden. Set aside to cool. Break into bite-sized pieces.
- Meanwhile, place tomato, cucumber, radish, spring onion, watercress, parsley, mint and half the pomegranate seeds and pistachio in a bowl.
- To make the spiced lemon dressing, heat a frying pan over medium heat. Add the cumin and mixed spice and cook for 30 secs or until toasted. Transfer to a jug. Add lemon juice and oil. Whisk to combine. Season. Drizzle dressing over the salad. Toss to combine. Add the bread and gently toss to combine. Arrange on a serving platter. Sprinkle with lemon zest and remaining pomegranate and pistachio.