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Fattouche Salad

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Ingredients

1 large pita bread, split
30g Western Star Butter, melted
1 cup grated Perfect Italiano Romano Wedge
2 tablespoons olive oil
Juice of 1 large lemon
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
1 baby cos lettuce, washed and coarsely chopped
2 ripe Roma tomatoes cut into wedges
2 Lebanese cucumbers, diced
6 baby radishes, washed and quartered
¼ cup fresh parsley leaves, torn
¼ cup fresh mint leaves, torn
Perfect Italiano Romano Wedge, extra, shaved
1 teaspoon sumac* (optional)

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Method untested

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4

1.Brush each round of pita bread with butter and sprinkle with Perfect Italiano Romano
2.Place on a baking paper lined tray and bake at 160°C for 10 minutes or until golden and crisp. Break into bite-size pieces.
3.Combine oil, lemon juice, garlic and seasonings to make a dressing.
4.Place lettuce, tomatoes, cucumber, radish, herbs and bread into a large serving bowl. Drizzle with dressing and toss to coat.
5.Arrange salad on a serving platter and top with shaved Perfect Italiano Romano Wedge and sumac.


Notes:
Make this dressing before hand and allow to stand for a more intense flavour. Serve this salad immediately to prevent the bread from becoming soggy.
Use a vegetable peeler to shave the Perfect Italiano Romano Wedge. *Sumac is available in the herb section of most supermarkets.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Simple Fresh Recipes

Chef: Perfect Italiano

Tags: Salad, Simple Fresh, Vegetarian

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Fattouche Salad

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