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A classic Lebanese salad often eaten as a starter or light lunch.
3 oz mint
3 tbsps olive oil
4 fl oz lemon juice
1 head lettuce
1 tbsp chopped scallions
4 tbsps parsley
5 <span class="measurestring" title="large (1" to 1-1/4" dia)">large</span> radishes
2 cups chopped or sliced tomatoes
1 small red pepper
2 <span class="measurestring" title="pita, large (6-1/2" dia)">large</span> pita bread
Set the oven at 400° F (200° C). Place the bread squares on a baking sheet and toast them in the oven for 8 minutes or until lightly browned; set aside.
In a bowl, toss the cucumbers, tomatoes, radishes, scallions, mint, and parsley.
In another bowl , whisk the lemon juice, salt, pepper, olive oil, and sumac until blended. (Sumac is an essential spice made from the dried, powdered berries of the sumac tree.)
On a large platter with a raised rim, arrange the lettuce leaves.
Spoon the cucumber mixture over the leaves. Scatter the bread pieces on top.
Sprinkle with dressing and more salt and pepper.
Note: recipe from The Lebanese Cookbook by Hussien Dekmak.
in 1 serving of Fattoush.
, 51% carbs, 11% protein.
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