This beautiful salad is a mix of fresh & fragrant salad ingredients with crispy pieces of flatbread. Served with dukkah and tahini coriander dressing – so good.
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Have you tried Fattoush?
If you’ve been to the Middle East or any Middle Eastern restaurant, then I’m sure you have because it’s almost always served.
I absolutely love it; the mix of fresh & fragrant salad ingredients with crispy pieces of flatbread is so so good.
I was inspired to post a version here for two reasons; First, it’s boiling–the heatwave is continuing and I’m craving lighter but still substantial and delicious dishes.
And second, I was inspired by a version of Fattoush salad that we made at the Waitrose cookery school with Gary, the executive chef from The Ivy–which was fresh and delicious.
So, of course, I’ve added a few extras from the classic; roast squash, chickpeas, some Hazelnut Dukkah and a gorgeous coriander tahini dressing.
I think the result is wonderful, and really an entire meal with the roast squash, chickpeas and crispy pitta.
Enjoy and much love, Niki xx
This beautiful salad is a mix of fresh & fragrant salad ingredients with crispy pieces of flatbread. Served with dukkah and tahini coriander dressing - so good.
5 from 1 vote
Ingredients
For the salad
- 1 small squash cut into random slices
- 1 cups cherry tomatoes sliced
- 1/4 cucumber sliced in half
- 1 can organic chickpeas drained
- Handful Radishes sliced
- 3 Spring onions sliced
- Big handful mint roughly chopped
- Big handful coriander roughly chopped
- 2 tbsp pomegranate seeds
- Pinch sea salt
- 3 tbsp dukah
- Big pinch sumac
- 2 wholemeal pittas
For the hazelnut dukkah
- 1 cup raw unsalted hazelnuts
- 1/2 cup sunflower seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp sesame seeds
- 1 tsp sea salt
- 1/2 tsp chilli flakes
- Handful fresh mint
For the tahini coriander dressing
- Juice 1 lemon
- Big handful coriander
- 1 tbsp tahini
- 3 –4 tbsp water
- 1/2 tsp sea salt
- Twist black pepper
Instructions
To make the salad
Pre -heat your oven to Gas Mark 5/375F. Place the butternut squash on a baking tray and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside.
Add all the raw salad ingredients to a large bowl. Mix gently to combine.
Gently stir in the roast squash, 1 tbsp Dukkah and a big pinch sumac.
Place the pittas on a griddle pan or frying pan and dry toast on a medium heat until crispy on both sides. Remove and roughly chop.
Top the salad with toasted pittas, more Dukkah and generous amounts of tahini dressing.
To make the dukkah
Put nuts, cumin seeds, coriander seeds, sunflower seeds and sesame seeds on to a baking tray lined with parchment paper.
Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
Add mint chilli & salt to a mini chopper and pulse in 1 second bursts.
Check after each pulse as you don’t want it too finely chopped.
To make the dressing
Add all the ingredients to a mini chopper and blitz until creamy.
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Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Puy Lentil Stew with Winter Veg Mash
Discuss this Recipe with Niki
2 Responses
This was a stunningly beautiful, delectable salad. We LOVED all the unusual, creative agreements (never had a fattoush with pom seeds or butternut squash). Certainly made the most of the fresh produce picked up from the farmer’s market. I made the dukkah with pistachios since we’re trying your mushroom shawarma next. Thanks for a brilliant, filling meal.Reply
So so happy you liked Jennifer!
I love salads like this. You can use so many veggies.
Love
Niki xxxReply
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