Fattouche Salade

Fattouche Salade

Salad
Vegetarian
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Preparation time
10min
Cooking time
10min
Serving(s)
1

Preparation time : 10 minutes and cooking time. Difficulty: 2/5. Vegan.

Handy tip: Serve homemade pitta bread with any sort of vegetable dip, such as aubergine dip.

Ingredients :

For the croutons:
2
pitta breads, torn into pieces
2
tablespoons olive oil
*
Salt and black pepper
*
Combine the ingredients, bake in the oven on a baking tray at 180°C, fan-assisted, for about 12 minutes and stir once or twice. Leave to cool down.
For the dressing:
1
tablespoon lemon juice
1
tablespoons olive oil
1
garlic clove, very finely chopped
*
Guérande sea salt
*
freshly ground black pepper
*
Sumac
For the salad. Mix together:
0,5
cucumber, unpeeled and sliced
0,5
red pepper, diced
2
Little Gem lettuces or ¼ Romaine lettuce
250
g cherry tomatoes
2
spring onions, thinly sliced
0,25
bunch parsley
15
mint leaves
Homemade Pitta Bread:
500
g flour
10
g Guérande sea salt
200
cold water
5
g fresh or dried yeast
2
tablespoons olive oil

Mix together the salad, dressing and croutons, and serve on serving dish.

Homemade Pitta Bread: Knead all the ingredients together slowly for about 8-10 minutes until the dough is quite smooth and well-blended. Cover the bowl and leave the dough to rise overnight in a fairly cool place, but not in the fridge. After an hour, punch down the dough. The following day, dust a work surface with flour and semolina and shape the dough into more or less even pitta bread discs, keeping the dough light and airy. Leave the pittas to rest for 30 minutes, then cook in a non-stick frying pan over a medium heat using some olive oil to ensure that they don’t stick to the pan.

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