How to build the perfect fattoush
In the Middle East, this chopped salad is feed at almost every dinner. Should yours include radishes, peppers or both? And is it a no-no to add feta?
The ubiquitous chopped salad of the Middle East as Yotam Ottolenghi and Sami Tamimi write in their book Jerusalem, theres no escaping it: Its a local affliction, quite seriously. Eaten at almost every dinner, fattoush, with its cool cucumber and crunchy radish, feels more like a proper salad than the equally famous tabbouleh, according to Sabrina Ghayour. It also happens to be an excellent way of using up stale pitta if, indeed, you happen to have any knocking around after last week. Infinitely adaptable and wonderfully refreshing, fattoush is a useful little number to have in your culinary armoury.