Pic of Fattoush with broad beans

Fattoush with broad beans

Show ingredients


Fattoush with broad beans

Serves 4 30 min
There's something magical about the texture, ease and complexity of a bread salad which can be adapted to whatever is seasonally available. Serve this springtime fattoush with grilled fish or as part of a mezze spread. The cumin in the dressing adds a bit of a kick but you can reduce the quantity if you prefer a more subtle effect.



  • 2 pitta breads, torn into 2-3cm pieces
  • 100g shelled broad beans
  • 1 Cos or Little Gem lettuce, shredded
  • 1 small cucumber, peeled, quartered lengthways, deseeded and cut into 1-2cm chunks
  • 4 radishes, sliced
  • 10 cherry tomatoes, cut in half
  • 50g feta cheese, crumbled

for the dressing

  • 6 mint leaves, chopped
  • 6 tbsp olive oil
  • 1½ tbsp red wine vinegar
  • 1 tsp cumin seeds, toasted in a dry frying pan and then crushed
  • a pinch of cayenne pepper


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Spread the pieces of pitta bread out on a baking sheet, place in the oven and toast for about 5 minutes, until just crisp. Remove from the oven and leave to cool.
  • Step 2

    Blanch the broad beans in boiling salted water for 2-4 minutes, depending on size, then drain.
  • Step 3

    Mix together the bread, broad beans, lettuce, cucumber, radishes and cherry tomatoes.
  • Step 4

    Whisk together all the ingredients for the dressing. Toss into the salad, then sprinkle with crumbled feta.

You may also like…