Whoosh Fattoush
Clock Image
Prep: 20 mins
Cook: 15 mins
In hardly any time (in a whoosh, in fact), you’ll have a rainbow of colours and flavours on your plate. We’ve added our organic cauliflower and fresh herbs to this Lebanese salad.
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693 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g pot of plain flour
  • 1 cauliflower
  • A 25g sachet of sesame seeds
  • ½ cucumber
  • A 250g punnet of cherry tomatoes
  • 1 red onion
  • A handful of coriander, leaves only
  • A handful of mint, leaves only
  • A handful of flat leaf parsley, leaves only
  • 1 garlic clove
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • 85ml warm water
  • Sea salt and freshly ground pepper
You'll need
  • Three bowls
  • Tea towel
  • Pan with a lid
  • Colander
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the plain flour into a bowl. Pour in 1 tbsp oil and 85ml warm water. Mix together, then turn out and knead to form a smooth dough. Return to the bowl and set aside to rest, covered with a tea towel.

  • 2.

    Bring a pan of salted water to the boil. Break the cauliflower into small florets. Add the cauliflower to the pan and simmer for 3 mins. Drain. Cool under cold running water.

  • 3.

    Tip the sesame seeds into a dry frying pan. Set over a medium heat and fry for 1-2 mins. Shake the pan every so often to stop the seeds catching and burning. Once they’re golden, tip them into a bowl.

  • 4.

    Halve the cucumber and set aside one half (see our tip for what to do with it). Halve the other half lengthways. Run a teaspoon down the middle to scoop out the seeds. Slice the cucumber into thick chunks. Put in a bowl with the drained cauliflower.

  • 5.

    Halve the cherry tomatoes. Peel and finely slice the red onion. Add them to the bowl of veg. Finely chop the coriander, mint and parsley leaves. Add them to the veg.

  • 6.

    Peel and crush the garlic. Zest and juice the lemon. Whisk the garlic, lemon zest and juice with 1 tbsp oil in a bowl with a pinch of seasoning. Add the dressing to the bowl of veg.

  • 7.

    Divide the dough into four balls. Roll into side plate sized rounds. Heat the dry frying pan and cook each round for 2 mins on each side till crisp. Tear into bite sized pieces. Toss through the salad. Serve straight away.

  • Tip

    In a pickle
    Make a quick pickle with your leftover cucumber. Finely slice it into rounds. Pop in a bowl with 2 tbsp cider vinegar, 1 tbsp caster sugar and a pinch of salt. Stir and set aside for 1 hr. It will keep in the fridge for 1 week.

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