The toasted bread in a fattoush salad makes it hearty enough for a main meal. Clare has re-imagined the Middle Eastern dish here with summery British leaves and a quick radish pickle. This recipe is almost all of your 5 a day in itself and it only uses a small part of your oil and sugar rations. Think about adding some pulses or nuts, for a protein kick in this vegetarian dish.
1 wholemeal pita bread
1 tbsp olive oil
2 tsp sumac
1 tsp dried thyme
1 baby gem lettuce
1 head of chicory
1 handful of rocket
2 spring onions
2 sprigs mint
2 springs flat leaf parsley
1 tbsp olive oil
1 tsp red wine vinegar
1 small garlic clove
- Thinly slice the radishes (a mandoline is good for this if you have one), and then put them in a small bowl.
- Put the vinegar and sugar in a small saucepan with 1 tsp salt. Heat gently until the sugar has dissolved then pour over the radishes. Leave for at least 15 minutes.
- Set the grill to medium and toast the pita bread until it begins to puff up. Then cut in half (into two thin ovals, not two pockets) and tear into roughly postage stamp-sized squares.
- Put the pieces on a baking tray, drizzle over the olive oil and sprinkle on the sumac and thyme. Toss to coat, spread out evenly and grill until golden brown and crunchy then remove and allow to cool. Watch it carefully or they’ll burn!
- Crush the garlic clove and mix it with the oil, vinegar and sugar to make the dressing. Season with salt and pepper and shake or whisk together.
- Chop the lettuce and chicory and add to a bowl with the rocket leaves. Peel the cucumber and quarter lengthways then chop into 1cm pieces. Finely chop the herbs. Thinly slice the spring onion. Add them too.
- When you’re ready to serve, drain the radish slices and pat them dry. Pour the dressing over the leaves and toss. Add the pita bread and toss again. Finish with the pretty pink radishes.
Ifs and Ands
- Use thin half moons of red onion in place of the radish. Or shredded red cabbage or matchsticks of carrot. The pickles will keep for up to a week in the fridge and are a great addition to all sorts of salads so it’s worth making a double or more
- I like the fresh crunch of the cucumber but you could use griddled courgettes for a softer touch.
This recipe is written by Clare Heal: a food writer, a private chef and a 2015 WW2 Rationing Challenge participant! You can read more about her on her website and you can read her blog post about the WW2 Rationing Challenge here