INGREDIENTS
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salad
20g cherry tomatoes, quartered (approx. 3)
15g spring onion (1), sliced on the bias
20g red radish (1), finely sliced on a mandolin
15g baby cucumber, thinly sliced
20g gem lettuce, broken into small leaves
2g flat-leaf parsley, picked
2g fresh mint (6–7 leaves), torn
15g cooked pita bread, torn into 1–2cm pieces
Fresh lemon zest, to taste
1g sumac
3g Maldon salt
8 turns freshly milled black pepper
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Lemon Dressing
Makes 2.8 litres | 10g per portion = 280 portions
240ml olive oil
160ml grapeseed oil
160ml lemon juice
5g salt
12g caster sugar
Zest of 1 lemon, microplaned
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Strained Herb Yogurt
600g natural yogurt
12g Maldon salt
8g toasted fennel seeds, finely chopped
4g dried oregano
2g rosemary, finely chopped
2g thyme, finely chopped
Method
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salad
Heat 50ml sunflower oil in a frying pan until hot but not smoking. Fry the pita bread pieces until crisp and golden, drain on kitchen paper and set aside.
Wash all the vegetables well. Place the tomatoes, spring onion, radish, cucumber and lettuce into a bowl. Add the parsley, mint, sumac and a little fresh lemon zest.
Dress with 50ml lemon dressing, mix gently and season with salt and pepper. Fold through the crisp pita just before serving.
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lemon dressing
Place the lemon juice, salt and sugar into a bowl and blend with a hand blender.
Slowly add the oils in a steady stream until emulsified. Add the lemon zest and blend for a further 30 seconds. Check seasoning and acidity.
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Strained Herb Yogurt
Mix the yogurt with the salt, place into a muslin-lined sieve, tie and leave to drain in the fridge for 24 hours. Once thick, mix through the herbs, taste and adjust seasoning.
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Final Assembly
Spoon the strained herb yogurt into the base of the bowl.
Pile the fattoush salad neatly on top, finishing with extra crisp pita if needed.