Tempted once more but the promise of broad beans, radishes and home-grown mini cucumbers, none of which are quite ready at my allotment, I opted this week for a small vegbox (less roots). It did not disappoint with some of the fattest radishes I have seen, albeit a little dirty, but nothing a quick wash did not fix. Straight away one of my favourite salads came to mind, which I am pretty happy to live of all summer if needs be. This is a basic Fattoush, the famous Arabic bread salad, with a few extras thrown in, namely radishes and broad beans. Remember all these recipes are flexible and you can add what you please including feta if you wished to make it more substantial.
The knack of a good Fattoush is that it should be very juicy and not at all dry. The pitta however should remain crunchy and therefore it must be beautifully crispy before adding, so that it does not become soggy in the salad. If you are not eating the salad straight away, then don’t add the toasted pitta until serving. Don’t forget to top-up from Riverford with all the extras you might need such as red onions, lemons, mint and olive oil.
Fattoush Salad with Radishes and Broad Beans
2 pieces of pitta bread
Extra virgin olive oil
1 bunch radishes
1 baby cucumber
2 large tomatoes
100g broad beans in pods
1 small red onion
Small bunch mint
Pre-heat the oven to 180⁰C. Put a small pan of water on to boil. Rip the pitta into small pieces and toss generously in olive oil and a pinch of salt. Spread out on a baking tray and toast in the oven for about 20-30 minutes. You will need to check it regularly and each time shake the tray. Move any well done pieces to the centre and less done pieces to the outer edges, where they will cook quicker. The pitta should be golden brown all over and totally crisp. Meanwhile cut your tomatoes into eighths and put in a large bowl. Wash your radishes and cut them in quarters and add to the bowl. Cut your cucumber in half lengthways and scoop out the seeds. Cut both halves into 1cm slices and add to the bowl. Shell the broad beans and add to the boiling water. Get a large bowl of cold water ready and once the broad beans have boiled for a minute, remove them with a slotted spoon straight into the cold water. This will help retain their lovely bright green colour. Squeeze the juice from half the lemon into another small bowl. Add a teaspoon of salt and stir until dissolved. Add about 2-3 times olive oil to juice. Stir very well and taste. The balance of the dressing is important. If it needs more lemon or salt, then adjust. Peel and very thinly slice the onion and add straight into the dressing. Remember to check your pitta and remove once done. Drain your broad beans slip them out of their skins and add to the salad. Chop the mint and add that too. Finally add the toasted pitta and dress generously. Toss everything together well before serving. Dust with Sumac if you desire.