Fattoush market salad

“While exploring the fantastic Kadikoy markets in Istanbul, I was keen to try the slow-roasted lamb’s heads, cooked in the back of a butcher’s shop. The fresh clean flavours of fattoush makes it the perfect side salad for the rich lamb meat and everything I needed was right there in the market including the bread, tomato, radish, cucumber, mint and sumac. You could also serve this salad on its own or with fish or poultry.” Ainsley Harriott, Ainsley Harriott's Street Food

Credit: Ainsley Harriott's Street Food

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 25 g butter, melted
• 1 large Middle Eastern flatbread or 2 large pita breads
• 2 ox-heart (beef) tomatoes, diced
• 1 Lebanese cucumber, cut into quarters lengthways and diced
• 6-8 small red radishes, trimmed and thickly sliced
• 1 large bunch flat-leaf parsley, leaves picked and coarsely chopped
• 10 anchovy fillets, drained and finely chopped

Dressing

• 1 lemon, juiced
• 1 garlic clove, finely chopped
• 10 large mint leaves, finely shredded
• 1 tsp sumac
• 100 ml extra-virgin olive oil
• sea salt and freshly ground black pepper

Instructions

Preheat the oven to 180ºC. Brush the melted butter on both sides of the bread and bake for 10-15 minutes or until a touch crisp and lightly golden. The idea is to dry out the bread without burning it. Remove and set aside to cool, then cut into bite-sized pieces.

Place the bread, tomato, cucumber, radish, parsley and anchovies in a large bowl and toss to combine.

To make the dressing, place all the ingredients in a jar, seal and shake until well emulsified. Drizzle over the fattoush salad and toss to coat. Serve immediately. 

Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.