Fattoush… don’t you just love this word. We had lots of giggles making this dish it is more fun if you say fattooooush. This chopped bread salad is a classic middle Eastern dish usually made with pitta. The summer vegetables add vibrant colour to the dish and the sumac, parsley, mint and lemon give it that traditional zesty middle Eastern tang.
Our idea for a low fodmap version of this dish came from Claire Thomson’s cook book The five o’clock apron. Her book is full of imaginative fresh exciting recipes. We took her recipe and made our own Gluten free pitta breads and took out the Garlic to make it Fodmap friendly.
- 4 gluten free pita breads
- 2 tbsp olive oil
- ½ tsp ground sumach
- 2 gem lettuce, finely chopped
- ½ cucumber, finely chopped
- 2 tomatoes, finely chopped
- 6 spring onions, green part only, chopped
- 4 radishes, stems removed, finely chopped
- ½ cup (10 g) finely chopped fresh parsley leaves, stems removed
- salt & pepper
FOR THE DRESSING
- 1 lemon, juice of
- ½ cup olive oil
- salt and pepper
- ½ tsp ground sumac
1. Preheat the oven to 175Cº/350Fº
2. Toast the pita bread in your toaster oven until it is crisp but not browned.
3. Heat 2 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and 1/2 tsp of sumac. Remove the pita pieces from the heat and place on paper towels to drain.
4. In the meantime, combine the chopped gem lettuce, cucumber, tomatoes, spring onions (green part only), radishes and parsley in a large mixing bowl.
5. In a small bowl, mix together the ingredients for the dressing.
6. Pour the dressing over the salad and toss everything together.
Serve and enjoy!