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A tasty way to start in on that healthy diet

When New Year’s resolutions are combines with a lockdown that includes fitness centres, it creates a great excuse for not creating broken promises to oneself.

That being said, if the only exercise we’re getting right now is walking to the refrigerator, then it could at least be for something healthy!

“Fattoush” is not a word that means “large-behind” and is no way intended to guilt you into a new year of healthy eating. It is, however, derived from Levant Arabic word “fatt” which literally means “to crush.” This is in reference to breaking toasted or often stale flatbreads  for use in a recipe.

This salad has similar flavours  to another Middle East salad, tabbouleh, which has typically fine diced ingredients, whereas this salad is meant to be more chunky.

Salads are great and all, but to be eaten as meal like  this one, it is better if they have a little more sustenance such as protein and pita bits, as this one does.

This recipe also includes sumac – yes, the same red-flowered plant that you see along the Grand River, but a specific variety grown in the Mediterranean to use a spice and can be purchased at most local grocery stores.

The sumac adds a citrusy bitterness that well complements the salty cheese.

Fattoush Salad

Recipe by Chef Duff

“Fattoush” is not a word that means “large-behind” and is no way intended to guilt you into a new year of healthy eating. It is, however, derived from Levant Arabic word “fatt” which literally means “to crush.” This is in reference to breaking toasted or often stale flatbreads  for use in a recipe.

Ingredients

  • 1 pkg. pita bread

  • 2 romaine lettuce hearts

  • 1 English cucumber

  • 3 tomatoes

  • 1/2 bunch green onion

  • 1/2 bunch radish

  • 1/2 bunch parsley

  • 1/2 bunch mint

  • 1/2 cup feta or goat cheese

  • Juice of 1 lime

  • 1/2 cup olive oil

  • Ground sumac

  • Cinnamon

  • Allspice

  • Salt

  • Pepper

Directions

  • Lightly toast pita bread until browned, break apart and toss in frying pan until browned all around.
  • Season with sumac, salt & pepper.
  • Combine lettuce, herbs and veggies in mixing bowl.
  • Whisk juice with olive oil and seasoning to create dressing.
  • Toss together with salad.
  • Combine together with cheese and “croutons.”

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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