Fattoush Salad
A simple, crispy Middle Eastern salad with homemade flatbreads and zesty dressing
Ingredients
4 Tbsp olive oil
100 g warm water
250 g bread flour
0.5 tsp salt
0.5 tsp cumin seeds
1 tsp nigella seeds
For the salad
1 cucumber, halved, deseeded
2 heads baby gem lettuce, trimmed, cut to fit the feed tube
6 radishes, trimmed
75 g red onion, trimmed, peeled
4 tomatoes, deseeded, diced
For the dressing
20 g chives
20 g mint, destalked
20 g fresh parsley, destalked
20 g fresh coriander, destalked
1 Tbsp pomegranate molasses
1 lemon, juice of
150 ml olive oil
0.5 tsp salt
Instructions
STEP 1/5
Fit the Dough Tool to the machine.
STEP 2/5
Add olive oil, warm water, flour, salt and spices into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed Min for 1 minute until combined.
Mix on speed 1 for 9 minutes until a dough forms.
Cover the bowl with a tea towel.
Let rest for 30 minutes.
STEP 3/5
Assemble the Food Processor attachment to the machine.
Fit the Thick Slicing Disc, attach the lid and ensure it is locked into place.
Slice cucumber and lettuce into the Food Processor bowl.
Transfer the sliced vegetables into a large bowl and set aside.
Remove the Thick Slicing Disc, fit the Fine Slicing Disc.
Attach the lid and ensure it is locked into place.
Slice radishes and onion into the Food Processor bowl.
Transfer the sliced vegetables into the large bowl.
Add diced tomatoes into the large bowl and set aside.
STEP 4/5
Remove the Fine Slicing Disc, fit the Knife Blade.
Add herbs, pomegranate molasses, lemon juice, olive oil and salt into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped and combined.
Remove the Food Processor bowl from the machine and set aside.
STEP 5/5
Preheat the oven to 180ºC.
Transfer the dough to a lightly floured work surface.
Divide the dough into 4 equal pieces.
Roll each piece into a 20 cm circle.
Toast each flatbread at 180ºC for 5-10 minutes until golden and crisp.
Remove from the oven and let cool slightly.
Break up the flatbreads.
Add the flatbread pieces into the salad.
Pour the dressing over the salad.
Stir until combined.
Serve
Fattoush Salad
A simple, crispy Middle Eastern salad with homemade flatbreads and zesty dressing
Ingredients
4 Tbsp olive oil
100 g warm water
250 g bread flour
0.5 tsp salt
0.5 tsp cumin seeds
1 tsp nigella seeds
For the salad
1 cucumber, halved, deseeded
2 heads baby gem lettuce, trimmed, cut to fit the feed tube
6 radishes, trimmed
75 g red onion, trimmed, peeled
4 tomatoes, deseeded, diced
For the dressing
20 g chives
20 g mint, destalked
20 g fresh parsley, destalked
20 g fresh coriander, destalked
1 Tbsp pomegranate molasses
1 lemon, juice of
150 ml olive oil
0.5 tsp salt
Instructions
STEP 1/5
Fit the Dough Tool to the machine.
STEP 2/5
Add olive oil, warm water, flour, salt and spices into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed Min for 1 minute until combined.
Mix on speed 1 for 9 minutes until a dough forms.
Cover the bowl with a tea towel.
Let rest for 30 minutes.
STEP 3/5
Assemble the Food Processor attachment to the machine.
Fit the Thick Slicing Disc, attach the lid and ensure it is locked into place.
Slice cucumber and lettuce into the Food Processor bowl.
Transfer the sliced vegetables into a large bowl and set aside.
Remove the Thick Slicing Disc, fit the Fine Slicing Disc.
Attach the lid and ensure it is locked into place.
Slice radishes and onion into the Food Processor bowl.
Transfer the sliced vegetables into the large bowl.
Add diced tomatoes into the large bowl and set aside.
STEP 4/5
Remove the Fine Slicing Disc, fit the Knife Blade.
Add herbs, pomegranate molasses, lemon juice, olive oil and salt into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped and combined.
Remove the Food Processor bowl from the machine and set aside.
STEP 5/5
Preheat the oven to 180ºC.
Transfer the dough to a lightly floured work surface.
Divide the dough into 4 equal pieces.
Roll each piece into a 20 cm circle.
Toast each flatbread at 180ºC for 5-10 minutes until golden and crisp.
Remove from the oven and let cool slightly.
Break up the flatbreads.
Add the flatbread pieces into the salad.
Pour the dressing over the salad.
Stir until combined.
Serve