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Home > Recipes > Fattoush salad

Fattoush salad

Image of fattoush salad topped with coriander in a white bowl on a white cloth napkin with serving spoons on the side.
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Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4
Vegetarian
,
Dairy free
,
Nut free
Image of fattoush salad topped with coriander in a white bowl on a white cloth napkin with serving spoons on the side.
  • 2 serves of vegetables per 
  • serving
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Ingredients

2 x 30cm rounds pita bread
Olive oil for brushing on bread
1 tsp sumac
50ml of olive oil
1 lemon, juiced
½ tsp ground cumin
1 Lebanese cucumber halved & chopped
1 punnet cherry tomatoes, halved
2 spring onions, sliced into small rounds
½ bunch parsley, leaves picked
½ head baby cos lettuce washed, leaves separated & cut into 3

Savvy swaps

You can swap:

Pita bread
Any flatbread
Spring onion
Chives or finely chopped red onion
Cos lettuce
Any lettuce
Sumac
Paprika

Tips

  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Parsley and tomatoes provide Vitamin C. Vitamin C supports your immune system. 
  • Olive oil provides healthy unsaturated fats. Unsaturated fats can help keep your heart healthy.  

  • Use left over parsley to make our tabouli. 
  • Leftover parsley can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 
  • Use left over cos lettuce in sandwiches, put 1 tablespoon of dip in a lettuce cup for a snack or make our san choy bau.

  • Bottled lemon juice can be used to save time and money. 
  • To save money try growing your own herbs like parsley in the garden or in pots. 
  • To save money you can use 2 tomatoes, chopped into chunks instead of cherry tomatoes. 

Method

Step 1
Pre-heat oven to 160°C.

Step 2
Place the pita bread on a tray and brush with olive oil. Sprinkle with a little sumac. Bake for 10-15 minutes or until crisp.

Step 3
In a small bowl whisk the oil, lemon juice, spices and a pinch of salt together.

Step 4
In a large salad bowl combine the cucumber, tomatoes, spring onions, parsley and lettuce then toss the dressing through.

Step 5
To serve, break the pita into the salad.

Tips

  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Parsley and tomatoes provide Vitamin C. Vitamin C supports your immune system. 
  • Olive oil provides healthy unsaturated fats. Unsaturated fats can help keep your heart healthy.  

  • Use left over parsley to make our tabouli. 
  • Leftover parsley can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 
  • Use left over cos lettuce in sandwiches, put 1 tablespoon of dip in a lettuce cup for a snack or make our san choy bau.

  • Bottled lemon juice can be used to save time and money. 
  • To save money try growing your own herbs like parsley in the garden or in pots. 
  • To save money you can use 2 tomatoes, chopped into chunks instead of cherry tomatoes. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

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