Fattoush

This is the perfect accompaniment to Chicken & Onion Stew. It is another delicious dish from one of my favorite restaurants, cookbooks and chefs...Amoul. It is healthful, delicious and simple.

This recipe is straight from Amoul's cookbook which is amazing!

Fattoush
Fattoush is traditionally made from all the vegetables in one's garden and topped with stale bread, fattoush is considered a peasant's salad. If you do not have one of the ingredients listed such as khobez or purslane - just skip it or add something else - you are not going to mess it up! The one ingredient I do recommend is the sumac as it does make a difference.
 

1 head of cos lettuce (Romaine), washed and dried

3 baby cucumbers, sliced in rounds (English or Persian would both work.)

5 ripe tomatoes, chopped (I used cherry)

1 bunch purslane, removed from stem and washed carefully (I omitted this.)

1 bunch flat leaf parsley, washed and chopped

leaves of 2 sprigs of mint, washed and chopped

1 bunch spring onions, washed and cut into thin rounds

2 TBSP sumac (I used a little over 1)

juice of 2 lemons (I used 1.5) 1/4 cup extra virgin olive oil

salt & pepper to taste

2 loaves of khobez or Lebanese bread, cut into bite-size pieces (I skipped this part to keep it gluten free.)

Preheat oven to 400 degrees F. Place khobez on a tray and toast in the oven until crisp and golden, approximately 8-10 minutes. Put the bread in a bowl, drizzle with olive oil and toss gently. Cut lettuce into bite-size pieces. Sprinkle the onions with sumac and rub together gently with your hands so that the sumac coats the onions evenly. Place all the vegetables in a large bowl. Add lemon juice, olive oil, salt and pepper, and toss thoroughly. Add the purslane and toss gently, as the purslane is quite fragile and bruises easily. Add the bread crisps, and toss again. Serves 6 - 8 people.