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https://www.lifestylefood.com.au/recipes/18388/lebanese-fattoush-salad-with-blood-orange-sumac-and-champagne-vinaigrette-in-carom-seeds-tart-shell

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Lebanese Fattoush Salad with Blood Orange, Sumac and Champagne Vinaigrette in Carom Seeds Tart Shell.

Lebanese Fattoush Salad with Blood Orange, Sumac and Champagne Vinaigrette in Carom Seeds Tart Shell.

Ingredients

  • For The Fattoush Salad

  • Green lettuce : 30 gms

  • Medium tomatoes : 20 gms

  • Bunch of scallions, chopped : 05 gms

  • Radishes, sliced : 10 gms

  • Cucumbers, Slice : 25 gms

  • Red bell peppers : 10 gm

  • Mint, chopped : 05 gms

  • Red onion : 05 gms

  • Sumac : ½ gm

  • Cloves of garlic, finely chopped : 01 gm

  • Roasted Pita breads : 01 pcs

  • Olive oil : 10 ml

  • Salt : 01 gm

  • For The Blood Orange, Sumac and Champagne Vinaigrette

  • Blood orange Juice : 25 ml

  • Pomegranate : 20 ml

  • Dijon mustard : 01 gms

  • Honey : 05 gms

  • Champagne vinegar : 05 ml

  • Red wine vinegar : 05 ml

  • Sumac : 01 gm

  • Olive oil : 50 ml

  • Black pepper : ½ gm

  • Salt : 01 gm

  • Shallots : 01 gm

  • Mint leaves : ½ gm

  • For The Coram Seed Tart Shell

  • All purpose flour : 100 gms

  • Coram seeds : ½ gm

  • Salt : ½ gm

  • Sugar : ½ gm

  • Unsalted butter (melted) : 20 gm

  • Water : as required

Method

  • 1.

    For The Fattoush Salad

  • 2.

    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.

  • 3.

    For The Blood Orange, Sumac and Champagne Vinaigrette

  • 4.

    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.

  • 5.

    For The Coram Seed Tart Shell

  • 6.

    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 mold 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

  • 7.

    Assembly:

  • 8.

    5” x” rectangle Platter Keep Ajwain Tart Shell put fattoush salad in center dusted with sumac powder finely chopped parsley ,take short glass pour samac vinaigrette other side of platter

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