Fattoush with broad beans

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Salads

Fattoush with broad beans

Name: Fattoush with broad beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4

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.

Ingredients

main

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

Method

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.