It doesn’t get much better than fattoush does it. Is it the world’s best salad? It’s a serious contender.

Of all the foods we waste, 1.3 billion tons a year globally, bread tops the list. It stands to reason, it’s shelf life isn’t long as fresh bread and buying smaller quantities isn’t made easy. But when stale bread makes for such a stellar ingredient this shouldn’t be the case.

For us, fattoush is the very essence of climate kind eating. Repurposing pita bread with the most everyday of ingredients. Vegan. And simply put, delicious way beyond it’s humble beginnings.

30 mins | serves 4 | easy street



for the crispbread: 
2 or 3 stale pita  

olive oil 
for the salad: 
1 heart romaine lettuce 
4 roma tomatoes 
1 cucumber 
5 spring onions 

5 or more radishes 
large handful parsley 
largish handful mint leaves
for the dressing: 
1 lime, juice 
olive oil 
1 tsp sumac 
¼ tsp cinnamon 
couple of pinches of allspice 


Oven up to 200°C / gas 6. Split the pitas open and apart, lay on a baking tray, drizzle with olive oil and sprinkle with za’atar and some sea salt and bake for about 12mins until crisp and golden.

Wash, prep and chop the lettuce, tomatoes, spring onions and radishes and bung ’em in a big bowl. With the cucumber, peel, half it lengthways, remove the seeds with a teaspoon and slice diagonally. Get that in with the rest. Remove the tomato seeds too if you wish, we have here but often don’t.

Make the dressing, just whisk everything together (3:1 oil to juice). Pour it over the veggies and toss together. Break the pitas over the salad, season and toss again, serve straight away to happy hoards.


Source: The Mediterranean Dish, though we have gone our own way with the method, principally as bunging something in the oven is a lot less faff than deep frying. And we like less faff.

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