Fattoush With Crunchy Flatbread Ribbons
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- 2 tomatoes (, each cut into 8 to 12 wedges)
- 2 cucumbers (, each cut into 12 sticks)
- 1/2 red onion (, finely sliced)
- 1 tbsp lemon juice
- 1/4 cup mint leaves (if leaves are large, roughly tear by hand)
- 1/4 cup coriander leaves
- 2 lebanese flatbreads (Note 1)
- 1 1/2 tbsp olive oil
- Salt and pepper
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 garlic clove (, minced)
- 1/2 tsp paprika
- 1 tsp sumac
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Preparation
Step 1
Preheat the oven to 350F/180C.
Step 2
Roll up the flatbread then cut into thin slices. Use your fingers to loosen them into a pile of "ribbons".
Step 3
Pile onto a baking tray, drizzle over olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons with the oil.
Step 4
Bake in oven for 3 minutes, then remove tray and move the ribbons around a bit so they bake evenly. At this stage some of the ribbons will not yet be crisp. Turn the oven OFF, then return the tray into the oven for a couple of minutes. This will make all the ribbons crisp without over browning them.
Step 5
While the ribbons are baking, combine the red onion in a small bowl with 1 tbsp lemon juice and pinch of salt. Set aside - it lightly pickles and removes some of the acidity from the onion.
Step 6
Combine the dressing ingredients.
Step 7
Combine the tomatoes, cucumbers, mint and coriander leaves in a small bowl. Squeeze excess juice from the lemons, and add to the bowl.
Step 8
Pour over dressing and toss gently to combine - you may not need all the dressing.
Step 9
Transfer salad onto a platter then pile on the crunchy flatbread ribbons.
Step 10
Sprinkle with extra sumac.
Step 11
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