Spring green fattoush

Spring green fattoush

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(14 ratings)

Prep: 40 mins Cook: 10 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal264
  • fat15g
  • saturates5g
  • carbs22g
  • sugars4g
  • fibre7g
  • protein13g
  • salt1.12g
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  • 500g broad beans, frozen or fresh
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 1 cucumber
  • 3 wholemeal pitta breads
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp caster sugar
  • 20g bunch mint, smaller leaves picked, rest very roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 20g bunch flat-leaf parsley, very roughly chopped
  • small bunch chives, snipped
  • 170g feta cheese, crumbled


  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.

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Comments, questions and tips

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23rd Jan, 2015
Looks messy but yummy, thanks for sharing this recipe I'll gonna try this one too. Reverb Bundle Packages
17th Sep, 2012
Delicious starter. Very fresh.
12th Aug, 2012
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.
25th Jan, 2012
Oooops sorry i forgot to also include Toasted or fried flat bread
25th Jan, 2012
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...
14th Aug, 2011
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
3rd Aug, 2011
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.
26th Mar, 2011
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
12th Jul, 2010
Delicious - perfect main meal salad.
12th Jul, 2010
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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