Zucchini and cucumber fattoush with harissa and lemon

Name: Zucchini and cucumber fattoush with harissa and lemon recipe
Yield: 6
Ingredients: 2 Lebanese flatbreads; 2 tbs extra virgin olive oil; 1/4 tsp each allspice & sumac; 4 long green shallots, thinly sliced; 2 Lebanese cucumbers, finely chopped; 2 zucchinis, finely chopped; 250g cherry tomatoes, finely chopped; 1/2 bunch flat-leaf parsley leaves, finely chopped; 1/2 bunch mint leaves, finely chopped; 1 cup (200g) creamy feta; 1 tbs toasted sesame seeds, to serve; 1 preserved lemon quarter, finely chopped; 3 tsp harissa; 4 anchovies in oil, drained, finely chopped; 1/2 tsp caster sugar; 1/2 garlic clove, crushed; 2 tbs red wine vinegar; 1/3 cup (80ml) extra virgin olive oil

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by Phoebe Wood

Sep 04, 2020

Level up your entertaining game with this homemade dressing and super-easy salad.

2 Lebanese flatbreads
2 tbs extra virgin olive oil
1/4 tsp each allspice & sumac
4 long green shallots, thinly sliced
2 Lebanese cucumbers, finely chopped
2 zucchinis, finely chopped
250g cherry tomatoes, finely chopped
1/2 bunch flat-leaf parsley leaves, finely chopped
1/2 bunch mint leaves, finely chopped
1 cup (200g) creamy feta
1 tbs toasted sesame seeds, to serve

Dressing

1 preserved lemon quarter, finely chopped
3 tsp harissa
4 anchovies in oil, drained, finely chopped
1/2 tsp caster sugar
1/2 garlic clove, crushed
2 tbs red wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat oven to 200°C. Tear flatbreads in half and drizzle with oil. Scatter with allspice and sumac, then season with salt flakes. Transfer to an oven tray and bake for 10-15 minutes until crisp and golden. Remove from the oven and cool.
2.

Meanwhile, for the dressing, combine ingredients in a bowl, whisking to emulsify vinegar and oil together. Season with salt and pepper. Arrange flatbread, long green shallot, cucumber, zucchini, cherry tomato, herbs and feta on a large serving platter or salad bowl. Drizzle with dressing and scatter with sesame seeds to serve.

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