Fattouche (oriental bread salad)

Name: Fattouche (oriental bread salad)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Fladenbrot (approx. 450 g); 7 TABLESPOONS Olive oil; 3 red onions; 1 Cucumber; 250 g red peppers; 200 g cherry tomatoes; 1/2 Lettuce; 1 collar Parsley; 1 collar Mint; 4 TABLESPOONS Lemon juice; 1 TABLESPOON Honey; 1/2 TEASPOON Ras el-Hanout (Moroccan spice mixture); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sumac

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Fladenbrot (approx. 450 g)
7 TABLESPOONS Olive oil
3 red onions
1 Cucumber
250 g red peppers
200 g cherry tomatoes
1/2 Lettuce
1 collar Parsley
1 collar Mint
4 TABLESPOONS Lemon juice
1 TABLESPOON Honey
1/2 TEASPOON Ras el-Hanout (Moroccan spice mixture)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sumac

Directions

1
Place flatbread on a baking tray, drizzle with 2 tablespoons of oil and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes. Take out and let cool down.
2
In the meantime peel the onion and cut it into thin rings. Peel the cucumber, quarter it lengthwise and cut into small pieces. Clean and wash the bell peppers and cut them into small pieces. Clean, wash, dry grate and halve the tomatoes.
3
Wash and clean the salad, drain well in a sieve and pluck into large pieces. Wash parsley and mint, shake dry and pluck leaves.
4
For the dressing, mix lemon juice, honey and Ras el-Hanout. Stir in 4 tablespoons of oil drop by drop. Season with salt and pepper. Mix the onions, cucumber, paprika, tomatoes, lettuce, herbs and dressing and leave to stand for about 10 minutes.
5
Season again with salt and pepper if necessary.
6
Pluck flat bread into small pieces. Mix in a bowl with sumac and 1 tablespoon of oil. Mix the bread pieces with the salad and serve immediately.