After school one day my eldest and I were watching “Good chef, bad chef” making a Fatoosh salad which is a Lebanese salad. To my surprise he excitedly said “MUM can we have THAT?”. Surreeee…. so we did 😛 Well, this is my version of it.
1 baby cos, roughly chopped
1 lebanese cucumber, chopped
1/2 red capsicum, chopped
1/2 punnet cherry tomatoes, halved
2 radishes, finely sliced
2 spring onions, diced
1/2 bunch dill, chopped
1/2 bunch mint, chopped
1 T sumac
1 lemon, juiced
Construct the salad ingredients and sprinkle sumac and lemon juice over the top.
In the mean time,
mash together fresh oregano, dried oregano, salt, 1/2 clove garlic, oil and sesame seeds and brush over 2 mountain bread wraps.
Bake at 180 deg c until brown and crispy. Break the crispy flat bread over the salad (or leave off if you are gluten intolerant).
The sesame seeds fall all over the salad when breaking the flat bread. This is such a delicious, zesty salad. I adore sumac as a spice, and I hope you love it too! The sumac is the making of this salad (that, and the divine crunchy tasty crispbread) so make sure you go out and get some sumac before attempting this one 🙂