Fattoush

Ingredients

2 Roma or plum tomatoes, seeded and diced		125 g (4 1/2 oz) trimmed watercress or rocket
2 spring onions, thinly sliced		115 g (4 oz) cubed feta cheese
1 yellow pepper, diced		85 g (3 oz) stoned Kalamata olives
1 cucumber, peeled and diced		2 pitta breads, split in half lengthwise
1/4 small red onion, chopped		2 tsp extra virgin olive oil
A handful of fresh mint leaves, roughly chopped		1 1/2 tsp za'atar(or 1/2 tsp each dried thyme, ground sumac, and sesame seeds, mixed together)
A handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped

Prep: 25 min Total: 30 min (Quick)

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1
Preheat the oven to 180°C (350°F/Gas 4). Brush one side of the pitta bread halves with olive oil and sprinkle with 1 tsp of the za’atar. Toast in the oven until the pittas are crisp and pale golden, 10–12 minutes. Set aside to cool.
2
Whisk the dressing ingredients together in a large mixing bowl. Season to taste. Add the tomatoes, spring onions, pepper, cucumber, red onion, mint, parsley, watercress or rocket, cheese, and olives to the bowl. Toss to coat everything evenly.
3
Break the pittas into rough bite-size pieces and add them to the salad. Sprinkle with the remaining za’atar, and toss again. Taste and season with more salt, pepper, and lemon juice, if necessary. Serve immediately.

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