Fattoush

Name: Fattoush
Ingredients: 2 tbsp olive oil; 1/2 None baguette, torn into chunks; 1 (13.5 oz) can chickpeas, drained, rinsed; 7 oz cherry tomatoes, halved; 2 None Persian cucumbers, sliced; 1 None red onion, chopped; 1 bunch fresh flat-leaf parsley, leaves picked; 2.5 oz capers; 1/4 cup extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp lemon juice; None None sumac, to serve

12 ingredients

3 steps

Ingredients

2 tbsp olive oil
1/2 None baguette, torn into chunks
1 (13.5 oz) can chickpeas, drained, rinsed
7 oz cherry tomatoes, halved
2 None Persian cucumbers, sliced
1 None red onion, chopped
1 bunch fresh flat-leaf parsley, leaves picked
2.5 oz capers
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
None None sumac, to serve

Directions

1

Heat olive oil in a large frying pan over medium heat. Add bread and toast, stirring occasionally, for 5 mins, or until golden brown. Transfer to a bowl.
2

Add chickpeas, tomatoes, cucumbers, onion, parsley and capers and mix until combined. Whisk together extra virgin olive oil, vinegar and lemon juice. Season then drizzle over salad.
3

Serve sprinkled with a little sumac.