Riverford Wicked Leeks
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Variants on this healthy, crunchy veg and bread salad are eaten with practically everything in the Middle East. It could also stand as a meal in itself. This recipes calls for the ripest possible tomatoes to reach its flavoursome best.


  • 1 garlic clove, crushed
  • 1 tsp salt
  • 4 tbsp lemon juice
  • 4 tbsp olive oil
  • ½ tsp ground cumin
  • 4 ripe tomatoes, cut into quarters
  • 2 tbsp sumac (optional)
  • 1½ medium sized pitta breads
  • 1 cucumber peeled, seeded, halved & thickly sliced
  • 1 red pepper, cut into 1 inch squares
  • 1 Cos or Little Gem or batavia lettuce
  • 1 red or mild onion, sliced & roughly chopped
  • Small handful each mint & parsley, chopped


  1. Put the first seven ingredients listed in a bowl with the tomatoes and mix together.
  2. Tear the pitta bread into bite size pieces and toast in a medium oven for about 10 minutes until starting to brown.
  3. Add the rest of the ingredients to the tomato in the bowl. Just before serving add the toasted pitta bread.
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