We've given the classic fattoush salad an Aussie avo twist

Name: Avocado fattoush salad recipe
Yield: 4
Ingredients: 3 pieces Lebanese bread or pita; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; Juice of 1 lemon; 1 tbs pomegranate molasses, plus extra to drizzle; 2 tsp sumac; 1 gem lettuce, leaves picked; 12 cherry tomatoes; 2 Lebanese cucumbers; 8 mixed heirloom radishes; 1/2 cup each flat-leaf parsley & mint leaves, roughly chopped; 2 long green shallots, thinly sliced; 2 avocados; 1 tbs za’atar; 100g Danish feta, crumbled

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https://healthimprovements.info/recipes/avocado-fattoush-salad-recipe/o65rnm2w — Avocado fattoush

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by Tom Walton

Aug 30, 2019

Ingredients (14)

3 pieces Lebanese bread or pita
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
Juice of 1 lemon
1 tbs pomegranate molasses, plus extra to drizzle
2 tsp sumac
1 gem lettuce, leaves picked
12 cherry tomatoes
2 Lebanese cucumbers
8 mixed heirloom radishes
1/2 cup each flat-leaf parsley & mint leaves, roughly chopped
2 long green shallots, thinly sliced
2 avocados
1 tbs za’atar
100g Danish feta, crumbled

Method

1.

Preheat oven to 150°C. Place bread on two large oven trays, drizzle olive oil and season both sides of the bread. Bake for about 10-15 minutes until light golden and crisp. Cool then break the bread into smaller pieces.
2.

To make the dressing, place the lemon juice, pomegranate molasses, olive oil and sumac in a small bowl. Season to taste and whisk to combine.
3.

Place the lettuce leaves around the outside of a large shallow bowl or platter. Cut the tomatoes and cucumber into large irregular pieces and the radish into slices. Place vegetables, herbs and long green shallot into a large mixing bowl and drizzle dressing over salad, season and gently mix.
4.

Just before serving, cut the avocado into large slices and mix through with about half the crisp bread. Spoon the salad to the serving bowl with the lettuce. Top with some more bread, za’atar and feta. Drizzle with pomegranate molasses to serve.