Spring green fattoush

Spring green fattoush

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(14 ratings)

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Cooking time

Prep: 40 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6-8 as a starter or side

Savour all the flavours of spring in every bite with this elegant, seasonal salad

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
264
protein
13g
carbs
22g
fat
15g
saturates
5g
fibre
7g
sugar
4g
salt
1.12g

Ingredients

  • 500g broad beans, frozen or fresh
  • 1 cucumber
  • 3 wholemeal pitta breads
  • zest and juice 1 lemon
  • 4 tbsp olive oil
  • 1 tsp caster sugar
  • 20g bunch mint, smaller leaves picked, rest very roughly chopped
  • 20g bunch flat-leaf parsley, very roughly chopped
  • small bunch chives, snipped
  • 170g feta cheese, crumbled

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Method

  1. First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
  2. Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently – hands are best – then pile onto a platter to serve.

Recipe from Good Food magazine, May 2010

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Comments

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cegoss's picture

Delicious starter. Very fresh.

lawyerlaura82's picture
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I know that many have commented that it is not authentic,but put that aside and it is a lovely salad. We have it all the time. Great at a BBQ. Great with kofte.

hibhib's picture

Oooops sorry i forgot to also include Toasted or fried flat bread

hibhib's picture

I dont know how that one taste, but the original fattoush in middle eastern cuisine especially lebanese, do it in a completely different way. They chop lettuce, cucumber, tomato, parsley, lambs lettuce, raddish, spring onion, mint, sweet pepper of your choice. Then the dressing differs:
1. mashed garlic + lemon juice + vinegar + olive oil + salt + sumac.
2. mashed garlic + lemon juice + olive oil + salt + pomegrante molasses.

both taste nice but i prefer dressing 2...

clarebrace's picture
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This is a lovely salad, although I did modify it a bit. I used peas instead of broad beans and changed the cheese to either Wensleydale or Lancashire. I also made a yogurty mint dressing as well. I have made this twice now, and the second time I added chicken and salami to it. Me and my hubby both love this and regard it as a NOM salad, because you can't help making that sound when you eat it

profilea2's picture

I just couldn't get my head round the whole broad bean obsession TV chefs seem to have until I read somewhere that you should double pod them ie removing the tough greyish skin. So i gave it a go and low and behold underneath that bitter skin in a glorious emerald bean that is sweet and tender. A bit of hassle peeeling a bag of broad beans but quite therapeutic and delicious in this recipe.

jacquidraper's picture
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Great salad used endame and cress instead of broad bean and mint as I had neither and still surprisingly tasty! Great for packed lunch and making you feel self righteously healthy. So easy

elizabethr's picture
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Delicious - perfect main meal salad.

eleanormayo's picture
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A very tasty salad, although I am not sure I cooked the broad beans long enough as they were a little bit crunchy!!

ebennington's picture
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Fantastic summer salad. It has replaced the Greek salad as our favourite, we can't get enough of it!!

palenzi's picture

love old recipe, Please do share your recipe, I would love to try it.

elwoods's picture
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Lovely flavours. We had it with falafel, couscous, flatbreads and another green salad. I left the feta out cuz I'm vegan, and instead of using toasted pitta I dipped it in a lemon juice and olive oil vinaigrette and baked the pieces in the oven to make kind of pitta croutons. Skinning the broad beans is a faff, but worth it, I think. You just have to allow plenty of time.

globaholic's picture
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Delicious although I used a bag of frozen soya beans as I couldn't be bother to pod the broad beans!

amira1970's picture

Hi, I'm wondering from where did you get the recipe name, it's Syrian recipe and the ingredients are quite different.
it's contain: roasted flat bread, parsley, Purslane, lettuce, fresh mint, tomato, spring onion, cucumber, green paper, red paper, radish, sumac.
The souse: vinegar, lemon juice, olive oil, dried mint, salt, garlic, onion.
If anybody needs the quite quantities just let me know.

thynk2much's picture
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Really delicious and fresh, we loved this and it was great the next day as well.

jayce1987's picture
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Fresh and crisp - lovely!

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