Smashed cucumber and dukkah-crumbed fattoush salad
serves
6
"Feel free to add salad leaves to bulk this salad out, and if you only have bigger Lebanese cucumbers, maybe just give them a zebra peel before chopping into chunks." – Alice Zaslavsky
Ingredients (15)
- 250g (2-3 rounds) pita bread
- 2 tbs olive oil, plus extra to drizzle
- 1 tbs dukkah
- 500g baby cucumbers
- 250g yellow cherry tomatoes, halved
- 1 small yellow capsicum, finely sliced
- 1 bulbous spring onion, thinly sliced
- Juice of 1 lemon
- 1/4 teaspoon ground sumac
- 1/2 cup mint leaves
- 1/4 cup (35g) currants
Dressing
- 1 tbs tahini
- 1/3 cup (90g) natural yoghurt
- 1 tsp runny honey
- 1-2 garlic cloves, crushed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C.
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2.Place the pita breads on a baking tray and brush both sides with oil. Sprinkle with dukkah and salt flakes. Bake for 8-10 minutes until bread is crispy. Set aside to cool.
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3.On a sturdy chopping board, smash up the sides of the cucumbers with a rolling pin or the back of a knife, then place in a large bowl. Add the tomato, capsicum, spring onion and lemon juice. Toss to combine and season with salt flakes and freshly ground black pepper.
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4.For the dressing, place all the ingredients in a small bowl with 2 tbs water and mix until smooth. Season to taste and set aside.
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5.Break the dukkah pita into smaller pieces and, just before serving, add to the cucumber salad and toss to combine.
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6.Transfer salad to a serving bowl or platter. Drizzle over the dressing and sprinkle over the sumac, mint and currants to serve.
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