Taken from one of my most loved cookbooks, Feast by Nigella Lawson. This Fatoush forms part of Nigella’s Mezze feast. If you buy just one of Nigella’s books buy this one.
The recipes are formatted into complete meal plans, starters, mains and desserts. So choosing a menu for a special evening or dinner party is a cinch! There are meal plans and recipes for religious holidays, children’s parties, romantic dinners for two, vegetarian dinners, and even a mezze for twenty people. It covers pretty much all angles! Plus there is a delicious chapter dedicated to chocolate cakes in all their glorious forms. Every single time I’ve cooked from this book – I’ve received lots of compliments – mmmmmmms and yummmmms.
I love this Fatoush recipe because it is a great way to serve a green salad with a difference.
The simple addition of some herbs, chillies and lime brings this salad to life. Whereas I would think twice about ‘just’ serving a green salad alongside a roast lamb joint, I have, and would serve a Fatoush as the main side. It’s simple and sophisticated. I’m not quoting this recipe word for word…but here are the essentials. Obviously presence of chillies means this isn’t a salad for the little guys.
4 spring onions
2 long green chillies (medium kick)
1 small to medium head of Cos or Romaine Lettuce
zest and juice of 1 lime
2 tbsp extra virgin olive oil
Maldon sea salt
1 ripe avocado
4 tbsp chopped coriander
4 tbsp torn mint (don’t chop it goes black)
Wash and finely slice the spring onions and chillies, put in a medium mixing bowl. Add zest and juice of lime, a good pinch of sea salt, and olive oil, give it all a mix. Clean and tear your lettuce into large bite size portions arrange on a large platter or in a bowl. De-seed avocado and scoop out flesh and arrange on top of lettuce. Chop coriander and tear mint leaves and scatter on top of salad. Finally generously scatter spring onion and chilli and dressing over the top of the salad. Enjoy!