Serves: 4 - Time:

Fattoush Fattoush

I know that, as we descend into winter, it might seem like the wrong season to be making this salad but every now and then I need a reminder of summer, some colour on a plate, lightness and crisp bright flavours. This is a salad which can be adapted to suit tastes. I don’t much like raw onion so vere away from alliums here- but the chives are a concession and lend a little oniony tang without being overpowering. You can also include salad leaves, peppery rocket, mizuna or some crisp baby gem leaves. I can find Syrian flatbreads locally but you could swap these for pitta breads.


  • For the dressing
  • 1 garlic clove, peeled and crushed
  • Juice of ½ lemon
  • ½ tablespoon red wine vinegar
  • 1 teaspoon sumac
  • 4 tablespoons extra-virgin olive oil
  • For the salad
  • 1 cucumber, peeled
  • 475g ripe tomatoes
  • 130g radishes, topped and tailed and quartered
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped chives
  • 2 flatbreads or pitta breads
  • 1 tablespoon extra-virgin olive oil


  1. Put all the dressing ingredients in a bowl, add a generous pinch of salt and ground black pepper and whisk until amalgamated. Set aside.
  2. Heat the oven to fan 180°c, mark 6. For the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Halve each piece lengthways and cut across into 1cm chunks. Transfer to a salad bowl. Cut the tomatoes into 1cm chunks and add to the cucumber. Stir in the quartered radishes and season well with salt and ground black pepper.
  3. Stir in the herbs and most of the dressing. Place the flatbreads on a baking tray and drizzle over the olive oil. Bake in the oven for about 8-10 minutes until golden and crispy. Cool a little and break up into rough pieces. Just before serving stir in the crisped bread and spoon over the rest of the dressing. Serve immediately.