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.
Servings: 6 as a side
Calories: 190kcal
Ingredients
For the salad...
- ½ bunch kale (approximately 240 grams / 8.5 ounces or use 1 cos/romaine lettuce to make it traditional fattoush)
- 2 small punnets mini Roma tomatoes (approximately 450 grams / 16 ounces; or 1 large punnet)
- 1 small bunch radish (approximately 120 grams / 4.2 ounces)
- 1 large Lebanese / Persian cucumber (approximately 150 grams / ounces)4.2 ounces
- 1 medium red capsicum / bell pepper (approximately 170 grams / 6 ounces)
- 1 small red onion, optional (approximately 115 grams / 4 ounces)
- 1 bunch flat-leaf parsley (2 cup chopped parsley leaves)
- 1 bunch chopped mint (1 cup chopped mint leaves)
- 1 Lebanese pita bread
- Sea salt and cracked black pepper
For the vinaigrette…
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1-2 teaspoons 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.1 Lebanese pita bread
- 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 in batches 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.⅓ cup olive oil, ¼ cup lemon juice, 1-2 teaspoons Sumac, Sea salt and cracked black pepper
Prep your vegetables...
- Wash all your vegetables carefully to remove any dirt. Remove the stems from the kale and discard them or freeze for another use.½ bunch kale
- 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.1 small bunch radish
- Trim the cucumber then cut into half-moons, add to your bowl.1 large Lebanese / Persian cucumber
- Slice the mini Roma tomatoes in half, add to your bowl.2 small punnets mini Roma tomatoes
- Remove the core from the red capsicum, then cut into small thin strips, add to your bowl.1 medium red capsicum / bell pepper
- 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.1 small red onion, optional
- Wash your herbs, remove the stems and roughly chop them and add to your bowl.1 bunch flat-leaf parsley, 1 bunch chopped mint
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
- 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