This is my favourite version of a Lebanese classic. It is great with anything, especially lamb and great for barbecues as it is cheap and makes a lot.
Ingredients
- 1 cup fresh flat-leaf parsley chopped
- 1/2 cup mint chopped fresh
- 3 tomatoes diced
- 1/4 cup radish sliced
- 4 spring onions thinly sliced
- 1 Lebanese cucumber deseeded halved roughly chopped
- 1 lavash bread large
- 1 tbs sumac
- 1/2 lemon juiced
- 2 tsp extra virgin olive oil
- 1 pinch seasoning *to taste
Method
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Step 1Preheat oven to 200C.
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Step 2Split the Lebanese breads in half.
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Step 3Place on oven rack and toast for 5-10 minutes or until light brown in colour. Be careful as these can burn very quickly.
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Step 4Remove from oven and allow to cool. Break into 5 cm pieces.
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Step 5In a large serving bowl, add the parsley, mint, radish, tomato, cucumber, spring onion and 1 teaspoon of the sumac. Toss together well.
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Step 6Squeeze over the lemon juice and oil. Add salt and pepper and taste to adjust flavours.
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Step 7Just before serving, gently mix through the Lebanese bread pieces.
Recipe Notes
Sumac is a lemony flavoured middle eastern spice and is available in the spice section of most supermarkets. If you cannot get it, leave it out.
Toasted bread pieces keep very well in an air-tight container, so you can make up a heap in advance and keep them for future use.
Salad can be made ahead of time, add dressing and bread pieces just before serving.
Recipe Reviews (4)
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