Fattoush Salad with Traditional Genovese Pesto Dressing
Prep: 20 minutes
Cook: 0 minutes
Cook: 0 minutes
Easy
Serves 4 people
A quick and easy summer salad recipe, with fresh and herby vegetables, crunchy sourdough flatbreads from Peter’s Yard all dressed in a Traditional Genovese Pesto vinaigrette. Have as a light main course or serve as a side dish to chicken or fish.
Ingredients
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Salad:
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1 Pack Peter’s Yard Sourdough Chilli Flatbreads
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250g Cherry Tomatoes
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1/2 Cucumber
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200g Radishes
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1 Red Onion
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1/2 Head Fennel
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1 Little Gem Lettuce
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1tsp Sumac
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20g Dill
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20g Coriander
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20g Parsley
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Dressing:
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50ml Olive Oil
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20ml Moscatel Vinegar
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2 tbsp Traditional Genovese Pesto
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Salt
Method
- Step 0: Peel and slice the red onion and put in a bowl with a dash of vinegar and a pinch of salt to macerate.
- Step 1: Quarter or half cherry tomatoes as desired. Half the cucumber lengthways and scoop out the seeds with a teaspoon then slice. Quarter the radishes and finely slice the fennel, add to a bowl with the tomatoes and cucumber, add the red onion, chopped herbs and sumac. Break the flatbreads into bitesize pieces and add.
