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Green fattoush

Name: Easy fattoush recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 60ml olive oil; 2 garlic cloves, crushed; 2 pieces Lebanese bread; 1 broccoli, trimmed, cut into large florets then sliced lengthwise; 200g green beans, halved lengthwise; 200g Roman beans, thinly sliced; 200g sugar snap peas, thinly sliced; 1 Lebanese cucumber, thinly sliced into rounds; 1/4 bunch each mint & flat-leaf parsley, leaves picked; 2 long green shallots, thinly sliced on the diagonal; Finely grated zest of 1/2 a lemon & juice of 1 1/2 lemons; 1 garlic clove, finely chopped; 3 tsp sumac; 125ml olive oil

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https://healthimprovements.info/recipes/easy-fattoush-recipe/dwrchvg4 — Green fattoush

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2019

Fattoush is a Middle Eastern salad usually made with vegetables.

1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
2 pieces Lebanese bread
1 broccoli, trimmed, cut into large florets then sliced lengthwise
200g green beans, halved lengthwise
200g Roman beans, thinly sliced
200g sugar snap peas, thinly sliced
1 Lebanese cucumber, thinly sliced into rounds
1/4 bunch each mint & flat-leaf parsley, leaves picked
2 long green shallots, thinly sliced on the diagonal

Sumac dressing

Finely grated zest of 1/2 a lemon & juice of 1 1/2 lemons
1 garlic clove, finely chopped
3 tsp sumac
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 200°C. Combine olive oil and garlic in a small bowl and brush over Lebanese bread. Season to taste, then place on a baking tray and bake for 4-5 minutes until golden brown and crisp. Set aside to cool.
2.

For the sumac dressing, combine lemon zest, juice, garlic and sumac in a bowl, season and stand for 5 minutes to allow the garlic to soften. Add oil and whisk to combine.
3.

Combine broccoli, beans, sugar snap peas, cucumber, herbs and long green shallot in a large bowl. Break bread into pieces and add half to the salad mixture. Drizzle with dressing to taste, toss to combine and spread on a serving platter. Scatter with remaining bread pieces to serve.