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Fattoush

Cool, creamy fattoush with crisp veg and herby lemon tang.
Warm, soaked flatbread bites melt into the yoghurt base.
Minty, garlic-kissed, fresh and satisfying with every forkful.

side dish ⏱ 10 min 320 kcal / portion 45.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Fattoush
v2 · rb0e705f985 20260727Z1751 400 ml buttermilk 250 g flatbread sumac to taste 🌀 whisk the yoghurt and milk until smooth 🌀 whisk the buttermilk until smooth and leave to ferment briefly ⏳ 3 h ferment the yoghurt base until bubbles form prepare the vegetables 🔪 chop the flatbread into bite-size pieces ⏳ soak the chopped flatbread in the yoghurt base until softened 🌀 combine the vegetables, herbs, garlic, lemon juice, olive oil, and vinegar 🌀 season the salad with salt and coarsely ground black pepper 🌀 toss the softened flatbread through the salad 🍽 garnish with sumac and drizzle with olive oil Fattoush 🥗 200 g greek yoghurt 200 ml full-fat milk 380 g tomato 100 g radish 250 g cucumber 2 pieces spring onion 15 g mint 25 g flat-leaf parsley 8 g dried mint 2 pieces garlic clove 45 ml lemon juice 60 ml olive oil 2 tbsp cider vinegar 2 tbsp white wine vinegar ½ tsp black pepper 1½ tsp salt greek yoghurt, full-fat milk black pepper, salt sumac
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Preparation steps

  1. whisk the yoghurt and milk until smooth
  2. whisk the buttermilk until smooth and leave to ferment briefly
  3. ferment the yoghurt base until bubbles form
  4. prepare the vegetables
  5. chop the flatbread into bite-size pieces
  6. soak the chopped flatbread in the yoghurt base until softened
  7. combine the vegetables, herbs, garlic, lemon juice, olive oil, and vinegar
  8. season the salad with salt and coarsely ground black pepper
  9. toss the softened flatbread through the salad
  10. garnish with sumac and drizzle with olive oil

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