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  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji
  • Syrian Fattoush Salad
    Syrian Fattoush Salad Mo Govindji

Syrian Fattoush Salad

Sajeda Meghji - Chachis Kitchen
4 March 2017
10 mins PreparationServes 610 mins Cooking time

A fresh Leventine salad from Chachi's Kitchen, UK. Popularly served as a main dish in Syria and throughout the Middle East, this simple yet satisfying salad is perfect to add to your arsenal for Summer. Vine-ripened tomatoes, cooling cucumbers, crisp celery and tangy peppers are dressed with a zesty lemon and olive oil vinaigrette and finished with toasted pita for maximum crunch.

Healthy Hints

The tomatoes in this salad are a star, not just for their taste and colour, but also because of their health benefits. Did you know eating tomatoes may help lower your risk of stroke, thanks to their lycopene content. Lycopene is a powerful antioxidant that helps to fight free radical damage in your body.

Ingredients

  • 1 pita bread

    1 cucumber, peeled and diced

    3 large tomatoes, cubed

    1 large red pepper, seeded and diced

    3 celery sticks, sliced

    30 g (1/2 cup) parsley, finely chopped

    15 g (1/4 cup) fresh mint, finely chopped

    Dressing

    2 tbsp olive oil

    2 tbsp lemon juice

    ⅛ tsp sumac

    ⅛ tsp salt

    ⅛ tsp pepper

Cooking Guide
  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Tear the pita bread into small pieces.
  3. Bake for 10 minutes, until lightly brown. Remove from the oven and set aside to cool.
  4. In a large bowl, mix all the vegetables, herbs and pita bread together.
  5. Make the dressing by combining the olive oil, lemon juice, sumac, salt and pepper in a small bottle. Mix well and pour over the salad. 
  6. Lightly mix to spread the dressing throughout the salad 
  7. Chill for 30 minutes and serve. 

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Food Facts

  • Fat
    Low
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    Low
  • Calories112kcal
  • Protein3.0g
  • Fat5.3g
  • Saturated fat0.7g
  • Trans fat0.0g
  • Cholesterol0.0mg
  • Carbohydrate15.2g
  • Sugars (Total)5.0g
  • Fibre3.4g
  • Sodium137.40mg
  • Salt equivalents0.3g
  • Iron1.4mg
  • Vitamin A116.2RAE
  • Vitamin C58.8mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium470.6mg