Fattoush Salad

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Prep: 15 min
Dietary: , , , ,
Cost: $


  • 1 large wholemeal pita bread
  • Spray olive oil
  • Sumac
  • 250 grams cherry or grape tomatoes halved
  • 1 lebanese cucumber halved lengthways, thinly sliced
  • 1 red capsicum thinly sliced, seeds removed
  • 1/2 red onion thinly sliced
  • 1/2 cup mint leaves finely sliced
  • 1/2 cup parsley thinly sliced
  • 1 lemon juiced
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sumac



  1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
  2. Spray the pita bread with olive oil and place on the lined tray. Sprinkle with sumac.
  3. Bake in oven, for 10-12 minutes or until crisp. Set aside on the tray to cool. Break into smaller pieces.
  4. Chop all vegetables – tomatoes, cucumber, capsicum, onion, parsley and mint and place in a large bowl.
  5. In a small jug or jar, mix together lemon juice, olive oil and 2 teaspoons sumac.
  6. Add toasted pita to the salad and dressing. Toss to combine.

Serves in 1 portion

  • Vegetables1.5
  • Cereals0.25
  • Unsaturated Spreads/Oils0.5


Try adding a tin of rinsed and drained chickpeas for a satisfying meal.

Sumac is the fruit of a shrub that grows throughout the Middle East and the Mediterranean. It has a pleasant tangy taste with a hint of citrus fruitiness and virtually no aroma.

Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils.

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