Name: Middle Eastern bread & goat’s cheese salad
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 pitta breads; 1 garlic clove; juice 1 lemon; 3 ripe plum tomatoes cut into chunks; 1⁄2 cucumber cut into chunks; 6 radishes sliced; 1 small red onion halved and sliced; large handful mint leaves, very roughly chopped; 1 small Cos lettuce roughly chopped; 1 Baby Gem lettuce roughly chopped; 2 large handfuls rocket; 5 tbsp olive oil; 200g firm goat's cheese crumbled into large chunks

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Middle Eastern bread & goat’s cheese salad

Middle Eastern bread & goat’s cheese salad

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 5 mins

Ready in 25 minutes

A star rating of 4 out of 5.1 ratingRate

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Barney's version of fattoush – a classic Middle Eastern bread salad. Fattoush doesn’t normally contain goat’s cheese, but it turns it into more of a main meal

Easily halved

Vegetarian

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Gluten-free lemon drizzle cake

A star rating of 4.7 out of 5.227 ratings

Ingredients

Nutrition

Units:

MetricUS

2 pitta breads
1 garlic clove
juice 1 lemon
3 ripe plum tomatoes

cut into chunks
1⁄2 cucumber

cut into chunks
6 radishes

sliced
1 small red onion

halved and sliced
large handful mint

leaves, very roughly chopped
1 small Cos lettuce

roughly chopped
1 Baby Gem lettuce

roughly chopped
2 large handfuls rocket
5 tbsp olive oil
200g firm goat's cheese

crumbled into large chunks

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Nutrition: per serving

kcal418
fat26g
saturates11g
carbs26g
sugars7g
fibre4g
protein17g
salt1.32g

low

Method

step 1

Cook the pitta bread on a griddle or in a toaster until brown and crisp. When cool enough to handle, tear into bite-size pieces.
step 2

Mash the garlic clove with a pinch of salt, then tip into a large bowl and stir in the lemon juice. Tip all the other ingredients, except the olive oil and goat’s cheese, into the bowl, then drizzle over the oil. Gently toss everything together until mixed and dressed. Serve the salad in piles with goat’s cheese crumbled over each serving.

Recipe from Good Food magazine, July 2008

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A star rating of 4 out of 5.1 rating

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