Sourdough Fattoush Salad. We always struggle to use up stale bread at home, so this recipe is great to make when you don’t manage to eat the whole loaf. Traditionally it’s made with crispy flatbread, but I find we use more sourdough then flatbread so I’ve adjusted the recipe to reflect what most people have at home.
Serves 6 to 8 as a side dish
¼ loaf sourdough bread, cut into large cubes
100 ml olive oil
2 small Lebanese cucumbers, coarsely chopped
2 vine-ripened tomatoes, coarsely chopped
½ small red onion, cut into thin wedges
3 tablespoons oregano leaves
1 handful coriander leaves
2 tablespoons pomegranate molasses
3 tablespoons olive oil
3 tablespoons lemon juice
3 garlic cloves, crushed
1 tablespoon sumac
Preheat the oven to 170°C.
Put the bread cubes on a baking tray, drizzle with oil and toss to combine. Ake for about 7 to 8 minutes, until the bread is toasted and golden. Set aside to cool.
To make the dressing, mix all the ingredients together and season with salt and freshly ground black pepper.
Put the bread cubes, cucumber, tomato, onion and herbs in a large bowl and mix to combine. Pour the dressing over and lightly toss with your hands. Drizzle the pomegranate molasses over the top.
This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson. If you love this Sourdough Fattoush Salad other recipes from this book include Iron Goddess Iced Tea with plums, mint and lemon leaves and Asparagus, Pea and Feta Tart