Spring green fattoush

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• Joanne

  21 April 2010

  Joanne rated and commented on this recipe

  

  Fresh and crisp - lovely!

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• thynk2much

  22 April 2010

  thynk2much rated and commented on this recipe

  

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

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• Love old recipe

  28 April 2010

  Love old recipe commented on this recipe

  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.

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• globaholic

  29 April 2010

  globaholic rated and commented on this recipe

  

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

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• elwood Food

  30 April 2010

  elwood Food rated and commented on this recipe

  

  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.

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• goodeats

  02 May 2010

  goodeats commented on this recipe

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

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• Emz

  23 May 2010

  Emz rated and commented on this recipe

  

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

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• Belkey

  12 July 2010

  Belkey rated and commented on this recipe

  

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

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• Elizabeth

  12 July 2010

  Elizabeth rated and commented on this recipe

  

  Delicious - perfect main meal salad.

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• Melzo3

  13 December 2010

  Melzo3 rated this recipe

  

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• Jacqui

  26 March 2011

  Jacqui rated and commented on this recipe

  

  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

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• Beth

  30 May 2011

  Beth rated this recipe

  

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• profilea2

  03 August 2011

  profilea2 commented on this recipe

  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.

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• Clarebrace

  14 August 2011

  Clarebrace rated and commented on this recipe

  

  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

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• hibhib

  25 January 2012

  hibhib commented on this recipe

  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...

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• hibhib

  25 January 2012

  hibhib commented on this recipe

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

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• LawyerLaura

  12 August 2012

  LawyerLaura rated and commented on this recipe

  

  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.

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• Goose11277

  17 September 2012

  Goose11277 commented on this recipe

  Delicious starter. Very fresh.

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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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Difficulty and servings

Serves 6-8 as a starter or side

Preparation and cooking times

Prep 40 mins

Cook 10 mins

Vegetarian

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

Per serving

264 kcalories, protein 13.0g, carbohydrate 22.0g, fat 15.0 g, saturated fat 5.0g, fibre 7.0g, sugar 4.0g, salt 1.12 g

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