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Lebanese Fattoush Salad with Blood Orange, Sumac and Champagne Vinaigrette in Carom Seeds Tart Shell.
For The Fattoush Salad
Heat olive oil in a large saucepan over a medium heat. When hot add half the Pita bread and fry until golden. Drain on absorbent paper then repeat with remaining bread. Combine tomatoes, capsicum, cucumber, parsley, mint, radishes and green onions in a large bowl and stir to combine. Coarsely break fried bread and toss through salad. Sprinkle in the sumac, drizzle some olive and lemon juice and toss gently to combine.
For The Blood Orange, Sumac and Champagne Vinaigrette
In a large bowl arrange Mache, blood oranges, Pomegranate Juice, shallots and mint leaves. In a separate bowl emulsify all vinaigrette ingredients with a whisk. Toss vinaigrette with salad before serving, garnish with sumac.
For The Coram Seed Tart Shell
Mix maida, salt, coram seeds and butter. Rub until the mixture resembles coarse bread crumbs. Add water and knead the dough till it is smooth just like chapatti dough. Cover it with a wet kitchen towel and keep it aside. Preheat the oven for 15 minutes at 350F.Place the tart mould and bake it for 7-8 minutes. Take the shells out of the oven and let it cool for at least 2 minutes. Till crispy
5”x11” rectangle Platter Keep Ajwain Tart Shell put fattoush salad in centre dusted with samac powder finely chopped parsley ,take short glass pour samac vinaigrette other side of platter
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