KALE FATOUSH SALAD LANDSCAPE
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5 from 1 vote

Kale Fatoush Salad

This kale fattoush salad is a healthier version than the traditional middle eastern version made with cos lettuce. The peppery radishes, sweet tomatoes, and aromatic herbs work perfectly with the kale. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy
Servings: 6 as a side
Calories: 190kcal

Ingredients

For the salad...

  • 240 grams kale (approximately ½ bunch or use 1 cos/romaine lettuce to make it traditional)
  • 450 grams mini Roma tomatoes (approximately 1 large or 2 small punnets)
  • 120 grams radish (approximately 1 small bunch)
  • 150 grams Lebanese cucumber (approximately 1 medium)
  • 100 grams red capsicum (bell pepper) (approximately 1 small)
  • 1 small red onion (optional)
  • 1 bunch flat-leaf parsley (2 cup chopped parsley leaves)
  • 1 bunch chopped mint (1 cup chopped mint leaves)
  • 1 pita bread
  • Sea salt and cracked black pepper

For the vinaigrette…

  • cup olive oil
  • ¼ cup lemon juice
  • 1-2 tsps Sumac

Instructions

To make the pita and vinaigrette...

  • Heat your grill and place the pita bread underneath until golden brown on each side. Approximately 2-3 minutes each side. When done, place to one side to cool.
  • To fry the pita in the traditional way heat some olive oil in a large pan, tear the pita bread into bite-sized pieces and fry until golden brown, add some sea salt, black pepper and some sumac while it is frying for an additional hit of flavour. 1
  • Place all the vinaigrette ingredients in a glass jar and shake until emulsified.

Prep your vegetables...

  • Wash all your vegetables carefully to remove any dirt. Remove the stems from the kale and discard them. Shred the kale thinly, then transfer to a mixing bowl, pour the vinaigrette over the kale and massage for at least three minutes.
  • Cut off the leaves and bottoms from the radishes and then slice thinly using a mandoline slicer. Add to the bowl with the kale.
  • Trim the cucumber then cut into half-moons, add to your bowl.
  • Slice the mini Roma tomatoes in half, add to your bowl.
  • Remove the core from the red capsicum, then cut into small thin strips, add to your bowl.
  • If you are using the onion, remove the papery skin and chop off the top and bottom, cut into small thin strips, add to your bowl.
  • Wash your herbs, remove the stems and roughly chop then add to your bowl.

Putting it all together...

  • Add the chopped parsley and mint to the bowl with all your veg, season with salt and pepper. Then toss the salad until well combined, taste and adjust seasonings according to your taste.
  • Just before serving, snap the pita bread into medium-sized pieces and stir through your salad, reserve a few pieces for a garnish.
  • Arrange the salad in a large salad bowl, scatter the reserved pita on top. Serve and enjoy!.

Notes

  1. The nutritional panel does not include the fried pita just the toasted pita bread.
 

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 85mg | Potassium: 594mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5997IU | Vitamin C: 101mg | Calcium: 102mg | Iron: 2mg