Spring green fattoush recipe
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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spring green fattoush recipe. Enjoy Middle Eastern food and learn how to make Spring green fattoush.
Savour all the flavours of spring in every bite with this elegant, seasonal salad
Serves 6-8 as a starter or side
Prep 40 mins
Cook 10 mins
500.0g broad beans , frozen or fresh
3 wholemeal pitta breads
zest and juice 1 lemon
4.0 tbsp olive oil
1.0 tsp caster sugar
20.0g bunch mint , smaller leaves picked, rest very roughly chopped
20.0g bunch flat-leaf parsley , very roughly chopped
small bunch chives , snipped
170.0g feta cheese , crumbled
First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.
Nutrition Per Serving
264 kcalories, protein 13.0g, carbohydrate 22.0g, fat 15.0 g, saturated fat 5.0g, fibre 7.0g, sugar 4.0g, salt 1.12 g
Recipe from Good Food magazine, May 2010.
More from the Lebanese Recipes Kitchen:
Eggplant and couscous salad with yoghurt dressing
Lamb, feta and lentil fattoush
Sumac kebabs on couscous tabouli
Mediterranean lamb & vegetable couscous
Meatballs with couscous salad
Chicken couscous salad
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