Fattoush Salad Topped with Crispy Flatbread Ribbons

Ingredients

Tick the ingredients as you go

Salad

• 2 tomatoes, each cut into 8 to 12 wedges
• 2 cucumbers, each cut into 12 sticks
• 1/2 red onion, finely sliced
• 1 tbsp lemon juice
• 1/4 cup mint leaves (roughly tear any large leaves)
• 1/4 cup coriander (cilantro) leaves
• 2 Lebanese flatbreads (see Notes)
• 1 1/2 tbsp olive oil
• Salt and pepper

Dressing

• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/2 tsp paprika
• 1 tsp sumac, plus extra for finishing

Instructions

1. 1

   Heat the oven to 350°F/180°C.

2. 2

   Roll the flatbreads up tightly and cut them into thin slices, then separate the slices with your fingers into ribbons.

   
3. 3

   Scatter the ribbons over a baking tray, drizzle with the olive oil, add a couple of pinches of salt, and toss with your hands to coat.

   
4. 4

   Bake for 3 minutes, then shuffle the ribbons around so they color evenly; some will still be soft. Switch off the oven and put the tray back in for a couple of minutes so they crisp up without getting too dark.

5. 5

   Meanwhile, toss the sliced red onion with 1 tbsp lemon juice and a pinch of salt and leave it to soften and lightly pickle.

7. 6

   Whisk all of the dressing ingredients together.

8. 7

   Put the tomatoes, cucumbers, mint, and coriander in a bowl. Squeeze the excess lemon juice from the onion, then add the onion to the bowl.

9. 8

   Pour over the dressing and toss gently; you may not need all of it.

   
10. 9

    Tip the salad onto a platter and heap the crispy flatbread ribbons on top.

11. 10

    Finish with a sprinkle of extra sumac.