Ainsley Harriott’s fattoush salad

Fattoush is a fresh, crisp salad popular throughout the eastern Mediterranean. It’s a great way to use up any leftover flatbreads or pitta and makes a crunchy side dish or satisfying lunch on its own. Each country has its own version of fattoush and I have tried and made a few on my travels. In Jordan I was shown how date molasses is made and I used a little of the wonderful rich syrup in this salad. It worked so well that I would recommend getting some if you can, or you can use pomegranate molasses if you prefer.

Ainsley Harriott fattoush salad
Dan Jones

SERVES 4-6

2 large pitta breads or 1 large flatbread, cut into bite-size pieces
olive oil, for drizzling
1-2 romaine lettuce hearts, roughly chopped
1/2 small onion, diced
3 tomatoes, deseeded and diced
1 cucumber, deseeded and sliced
6-8 red radishes, trimmed and sliced
large bunch of flat-leaf parsley, leaves picked and coarsely chopped
small bunch mint, roughly chopped

FOR THE DRESSING

4 tbsp olive oil
juice of 1 lemon
1 large garlic clove, crushed
2 tsp sumac
1 tsp date molasses (or 1 tbsp pomegranate molasses)
sea salt and freshly ground black pepper

1. Preheat the oven to 180C/160C fan/gas 4.

2. Place the pitta pieces on a baking tray, lightly drizzle with olive oil and toss to coat. Bake for 8-10 minutes or until slightly crisp and lightly golden. The idea is to dry out the bread without burning it. Remove and set aside to cool. 

3. Place the lettuce, onion, tomatoes, cucumber, radishes and herbs in a large bowl and toss to combine.

4. To make the dressing, put all of the ingredients into a small bowl and season. Whisk until well combined and emulsified.

5. Just before serving, add the pitta croutons to the salad, drizzle over the dressing and toss to coat. Serve immediately.

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