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We love this fresh salad, the perfect side dish for so many summer dishes. You can crumble some feta over the top before serving if you like.

Fattoush – serves 4

FOR THE SALAD:

  • 2 flatbreads or pitta breads (about 120g in total)
  • 4 tbsp extra virgin olive oil
  • 3 small Persian cucumbers or 1 small regular cucumber
  • 4 tomatoes (about 450g in total)
  • 75g Romaine lettuce, roughly chopped
  • 3 scallions, finely chopped
  • 10g mint leaves, finely chopped
  • 20g parsley leaves, finely chopped
  • 75g feta cheese (optional)

FOR THE DRESSING:

  • 1 tbsp sumac
  • 3 tbsp lemon juice
  • 4 tbsp extra virgin olive oil

Preheat the oven to 200C/fan 180C/Gas 6.

Toss the pitta breads in the olive oil, then bake in the hot oven for 10 minutes or until very crisp. Leave to cool then snap into chunky pieces.

Cut the cumcumbers in half and scrape out the seeds with a teaspoon. Chop into 1-2cm pieces and put into a salad bowl.

Cut the tomatoes in half and scoop out the seeds, chop the flesh into pieces the same size as the cucumber and add the bowl with the crispy pieces of bread. Add the lettuce and herbs.

Mix the dressing ingredients together and season with salt and pepper. Pour over the salad, then use your hands to toss everything together. Adjust the seasoning to taste, then crumble over some feta if you like.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Our default lockdown lunch is soup, it helps with the heating bills! We ran out of soup last week and found this recipe when looking for lunch inspiration that would use the only ingredient left in the fridge – carrots. It was really very nice. 

Spicy Carrot & Chickpea Pitta – serves 4

  • 50g butter
  • 1 tbsp olive oil
  • 1 heaped tsp of cumin seeds
  • 4 large carrots, cut into 2cm thick rounds
  • 1 large garlic clove, finely sliced
  • finely grated zest of an orange, plus a good squeeze of the juice
  • 1 tsp hot smoked paprika
  • 400g tin chickpeas, drained and rinsed
  • 4 pitta breads
  • yoghurt or sour cream to serve

Heat the butter and oil in a frying pan over a medium heat. Add the cumin seeds and fry for a couple of minutes, then add the carrots and fry for 8-10 minutes. The carrots should be tender and starting to brown, but still with a bit of bite. 

Add the garlic, orange zest, paprika, and chickpeas and cook until the chickpeas are hot. Remove from the heat, season well with salt, pepper and a good squeeze of orange juice. 

Warm the pitta breads in a toaster or under the grill, then stuff the mixture into the pockets and top with yoghurt or sour cream. 

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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