Fattoush (Lebanese Bread Salad)

image This is a great salad. It goes well with anything or it’s great on its own. I usually make Fattoush as a side when I make roast veggies for dinner. However, chicken breast is on the menu tonight and the tanginess of the sumac in the salad dressing will go brilliantly with it. Sumac is a berry that has been dried and ground into a course powder. at adds a letaste tang to whatever you use it on. Most supermarkets stock it in the herb and spice section now-a-days.

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The thing with this salad is you can use whatever salad ingredients you have at hand. You can choose any or all of the ingredients I’ve used and as much or as little as you like. Just mix together the dressing ingredient and set aside. Toss the salad stuff in a large bowl, add the dressing and mix well.

Only add the bread when you’re ready to serve so it stays crunchy.

Salad: Lettuce leaves, chopped tomato, cucumber,  radish, capsicum, parsley,  spring onion, toasted Lebanese bread

Dressing: 2 tbs olive oil 1 1/2 tsp sumac 1/2 tsp salt 1/4 tsp pepper 1 tbs lemon juice 2  cloves crushed garlic

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enjoy…

Thoughts…..

You know, the one thing I love to hear is when people say they make things from scratch. image I met a cousin from overseas for the first time this week. We got to chatting, and she was showing me photos of all the lovely breads and pastries and pies she’d been making. Wow, they looked great. At first, she was making all these things out of necessity.  Where she was living, it was just to hard to come by things we see as staples and everyday foods. It didn’t take long for her to be hooked. Plain breads gave way to flavours of all  sorts.  The family were  cutting into pies  and tarts with delicious and healthy fillings.  There was freshly made biscuits and even cheeses. DSC02095 It really is great to get in there and get your hands all doughy  and messy. There’s nothing like kneading  yeasty dough into shapes and baking them. Watching them rise and slowly brown. The smell……wow! image True, the task may seem daunting at first, and there is always the time factor thing. But if you are able,  there is no limit to what you can produce. And you’ll always know whats going into what you’re eating. Very important. Very rewarding……. image image