Fattoush (Lebanese summer salad)

 Serves: 4 – 6

This is a wonderful and healthy salad. And beautifully coloured too.

We had it as part of a Lebanese feast we cooked up, though served with some grilled meat and some pan fried potatoes and you would be the undisputed king or queen of the kitchen that day.

Keep your dice small and really make the salad special.

Ingredients

1 Lebanese round bread
2 Lebanese cucumbers, finely diced
2 tomatoes, finely diced
½ c radish, finely diced
½ red capsicum finely diced
½ green capsicum finely diced
4 spring onions, finely diced
2 tbsp mint, finely chopped
½ c coriander, finely chopped (or use parsley)

Dressing

1 lemon, juiced
¼ c extra virgin olive oil
Salt and pepper to taste

Method

  1. Heat the oven to 180c and cook the Lebanese bread until crisp; around 10 minutes. (More traditional Fattoush recipes call for the Lebanese bread to be deep fried in vegetable oil and feel free!)
  2. Allow the bread to cool and then crumble using your hands.
  3. Combine the rest of the ingredients with the bread and the dressing.

Middle Eastern Beef and Parsley kebabs

 Serves: 4 – 6

What a cracker; serve this with a full accompaniment of Lebanese sides and dips – as we did for the boys whilst up the coast on a recent holiday – and all your mince wishes will have been granted.

Ingredients

1kg extra lean beef mince
2 tbsp butter
1 x fresh parsley, minced
2 onions, chopped finely
2 tsp salt
1 tsp pepper (if you have seasoned/flavoured pepper, by all means)
Wood grilling skewers, soaked in water

Method

  1. Mix all the ingredients together in a bowl and carefully form long tubes of the mixture around the skewers, between 2 – 3cm in thickness. Pack tight so that the mince does not fall off easily.
  2. Heat a grill high and cook about 2 minutes a side until chargrilled and cooked through.
  3. Serve with freshly made hommus.