Fattoush – Lebanese Salad

I love to bring this salad to picnics.  While the recipe calls for pomegranate, I also make it without it, as fresh pomegranate isn’t always available.  My local Mediterranean shop carries ground sumac and pomegranate syrup, which is much thicker and more tart than pomegranate juice.

What you need:

1/4 cup fresh spearmint, chopped

1 cup tomatoes, cut into bite sized chunks

1/2 cup cucumber, cut into bite sized chunks

1/4 cup parsley, chopped

1/2 sweet onion, chopped

whole wheat pita bread

For the dressing:

1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 teaspoon salt

1 & 1/2 teaspoons ground sumac

1 tablespoon pomegranate syrup

1 clove garlic, chopped finely

What you do:

1.  Mix the dressing ingredients together in a bowl.

2.  Put all the veggies and herbs into a large bowl.  Pour the dressing over and allow to sit for several hours before serving.

3.  Toast the pita bread in the oven until crispy, then break it into bite sized pieces.

4.  Serve the salad topped with the pita at the last minute so it doesn’t get soggy.

Kamut Salad

This kamut salad is delicious and high in protein.  I cooked the kamut and made the dressing, then just made up half the recipe for dinner, serving the kamut hot with the fresh veggies and chickpeas.  I used the leftovers for lunches by cutting up fresh veggies and mixing them with the dressing and cold kamut and chickpeas.

For the kamut:

3 cups water

1 cup kamut

Bring the water to a boil, then add the kamut.  Reduce the heat, put a lid on it, and let it simmer for 1 & 1/4 hours.  Then take the lid off and let it simmer until the liquid is evaporated, about 10 minutes.

For the dressing:

Juice of 1 lemon or lime

1 tablespoon flax or olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Mix it all together with the following ingredients:

1 can chickpeas, drained

1-2 cups cherry tomatoes

1 red bell pepper, chopped

1 bunch scallion, sliced thinly

1 cup chopped mini cucumber

1/4 cup parsley, chopped

Enjoy!