Fattoush Salad

I just got a hold of the new "Jerusalum" cookbook from Yotam Ottolenghi and Sami Tamimi.  Let me tell you...It is beautifully written. The photography is stunning. I love everything about the cookbook.   It makes me hungry.

The first recipe that caught my eye was their Fattoush salad recipe.  Of course, given I always try to make things a little healthier, I did make some tweaks, specifically the requirement for full fat milk and yogurt.  But regardless, Fattoush chopped salad is always a healthier option to your American chopped salad.

Once you try this version. You will be hooked.

Makes:  4 side servings

Ingredients

1/2 cup Greek low fat yogurt
1/2 cup low fat milk
1 large stale naan (Indian flat bread), torn into bite sized pieces
2 large tomatoes, diced
1/2 cup red radishes, thinly sliced
2 mini cucumbers or Lebanese cucumbers, peeled and diced
1 spring onion, thinly sliced (white and green parts)
1 tbsp mint, chopped
1 tbsp parsley, chopped
2 garlic cloves, finely minced
Juice from 1/2 lemon
30 ml (1 oz) olive oil
1 tbsp white wine vinegar
1/2 tsp black pepper
1 tsp salt
1/2 tbsp sumac (somaq)*

Directions

1.  In advance, mix yogurt and milk in a bowl.  Whisk well and leave in fridge for at least three hours. This will create a home made type buttermilk which is less sour.
2.  Place the remaining ingredients in a large bowl and toss lightly.
3.  Drizzle 3/4 cup of the yogurt mixture into the salad and toss again.  Let sit for 10 minutes so the flavors combine.
4.  Spoon salad onto a serving bowl, drizzle remaining yogurt/milk mixture on salad and garnish with additional sprinkle of sumac.

* sumac is a deep red spice that has a lemony flavour.  It can be found at any middle eastern grocery.