This tasty winter fattoush salad is a seasonal tackle a basic Center Jap salad – made with parsnip, cauliflower and apple in addition to the standard crisp pita and lettuce base, it’s introduced along with a scrumptious zesty dressing.
I don’t learn about you, however ordinarily, salad isn’t one thing I actually bear in mind at the moment of yr. Particularly after I first shared this in February 2015, after we had a ridiculous quantity of snow about.
After hardly any snow earlier within the winter, two weeks took us in to record-breaking territory, apparently. There have been snow partitions and snow hills dotted alongside virtually each avenue close to the place I stay. Just a few locations had true snow mountains the place they have been attempting to clear the snow from the roads and so on. All a little bit loopy.
Anyway, as I say chilly and salad don’t often really feel like they go collectively however this winter fattoush is one that could be a bit completely different and in some way feels a match. It helps that it’s actually tasty, in fact.
For a begin, I served it as a aspect to a pleasant warming lamb tagine or tangia. It is usually made with wintery components like parsnip, cauliflower and apple. It’s a extra sturdy, ‘stable’ salad than some you may need in hotter climate however with loads of taste. It has a splendidly sharp, however not too sharp, dressing that provides that nice zingy freshness that works so properly in Center Jap meals.
Fattoush, in case you are not aware of it, is among the staple salads (alongside tabbouleh) in Center Jap cooking. Whereas there are a number of varieties, the bottom is all the time lettuce and there are crisp items of pitta blended via. The basic dressing is a zesty lemon-oil combine with sumac in it.
Sumac is a spice that has fairly a citrus taste to it so provides an additional zing to the crispy salad. This winter fattoush takes the identical base and provides a extra cold-weather set of components.
Easy methods to make this winter fattoush salad
This winter fattoush is straightforward to place collectively, the primary work is dicing issues up.
- Toast the pita and break into chunks.
- Chop the veg & apple. Roughly chop the lettuce and parsley, and reduce the apple, parsnip and cauliflower in a small cube.
- Whisk collectively the dressing. Put the oil, lemon, garlic, sumac and a little bit salt & pepper in a small bowl & whisk.
- Put the whole lot in a bowl, drizzle over the dressing, combine and serve.
See the way it comes collectively on this quick video:
Most may be performed upfront as properly, if that fits your schedule. The one factor is don’t add the toasted pita in to the salad till you’re about to function it is going to most likely go soggy.
In the event you’re questioning what to serve with it, in case you’re not feeling extra of a stew, then roast rooster or different meats can be good. And in case you’re not feeling as wintery, this might pair completely with some lamb kofte or rooster gyros.
Winter fattoush is an effective way to start out a meal or as a aspect. Or why not pack a field of it for a tasty lunch? Each time you will have it, it’s undoubtedly one to attempt. Loads of crunch, a zingy dressing. You’ll be again for extra.
Searching for different salads good for the colder months? Strive these!
Winter fattoush salad
A seasonal twist on a basic Center Jap salad, this winter fattoush makes a scrumptious aspect.
Servings: 2 -4
- 1 pita bread
- 4 leaves romaine lettuce (or inexperienced leaf lettuce)
- 1/2 cup parsnip as soon as small cube, 1 medium parsnip (approx 80g as soon as peeled and trimmed)
- 1/2 cup cauliflower as soon as small cube (approx 65g)
- 1/2 apple
- 4 tbsp parsley roughly chopped, a small bunch
- 1/2 lemon juice solely
- 2 tbsp olive oil
- 1/2 tsp sumac
- 1/2 tsp honey
- 1 clove garlic crushed/grated
- salt and pepper a little bit, to style
Toast the pitta till actually crisp, however not burnt. You are able to do this by chopping it up in to small items and drying out within the oven or else toasting underneath a grill, splitting open and toasting once more then breaking apart. Break in to small chunks both method and put aside.
Slice the lettuce pretty skinny and place in a serving bowl.
Cube the parsnip, cauliflower and apple small and add to the bowl.
Roughly chop the parsley leaves and add to the bowl.
Make the dressing by whisking collectively the lemon juice, oil, sumac, honey, grated or crushed garlic and a few salt and pepper.
When able to serve, add the pita chunks and dressing to the bowl and blend properly.
Energy: 290kcal | Carbohydrates: 37g | Protein: 5g | Fats: 14g | Saturated Fats: 2g | Sodium: 174mg | Potassium: 547mg | Fiber: 6g | Sugar: 10g | Vitamin A: 110.4% | Vitamin C: 62.6% | Calcium: 8.2% | Iron: 10.8%
This recipe was initially posted Feb 2015 and has been up to date, primarily to replace images and add video.
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