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Beef Bresaola Fattoush

Treat your tastebuds to the delights of this salad by celebrity chef, Paul Mercurio.


  • ¾ cup of fresh shelled hazelnuts

  • 5 red tear drop tomatoes quartered lengthways

  • 5 yellow tear drop tomatoes quartered lengthways

  • ½ cup of fresh chopped coriander

  • ½ cup of fresh chopped parsley

  • 3 tbls of baby capers – fried in a little olive oil until slightly crisp

  • 1 yellow capsicum roughly chopped

  • 10 Cos lettuce leaves roughly torn

  • 1 200g piece beef Bresaola – air dried beef

  • 1 large Lebanese cucumber – peeled and roughly chopped

  • Day old sour dough loaf

  • 2 tsp sumac powder

  • Olive oil

  • Juice of one lemon

  • 2 cloves of garlic

  • Salt

  • Freshly ground black pepper


  • 1.

    Cut crust off of the sourdough loaf and then cut thick slices.

  • 2.

    Using your hands tear these slices into rough chunks about 2 cm square.

  • 3.

    Heat olive oil in a pan and add1 clove of garlic that has been squashed (whack it with the flat of your cooks knife) then toss in about 2 cups of bread chunks and fry over moderate heat giving the bread a toss so it is coated with the flavoured oil.

  • 4.

    Once coated and the oil is sucked into the bread discard the garlic and put the fry pan into a hot - 200° oven until the bread is crisp and toasted. Set aside.

  • 5.

    In a large bowl toss in the hazelnuts, tomatoes, coriander, parsley, fried capers, capsicum, cucumber and Cos lettuce leaves, ½ a cup of grated bresaola, crispy bread chunks and give it all a good toss.

  • Dressing:

  • 1.

    Make dressing by combining the juice of one lemon with a ¼ cup of good olive oil, 1 clove of garlic crushed, 2 tea spoons of sumac, a pinch of salt and some freshly ground black pepper. Whisk all ingredients in a bowl until combined and then pour over salad.

  • 2.

    Mix salad to combine and then garnish with a little extra fresh chopped coriander and the remainder of the grated Bresaola.

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