Ingredients
- Barberry jam, leftover 3 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Raspberry vinegar 1 tbsp
- SpinneysFOOD Fine Salt A pinch
- Pita, leftover 2
- Romaine lettuce 2
- Herbs, leftover A handful
- Plain yoghurt 150g
- SpinneysFOOD Sea Salt ¼ tsp
- SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
Nutrition (Per serving)
- Calories 360
- Fat 9.1g
- Protein 11.8g
- Carbs 54.6g
- Sugars 15.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mixed herb fattoush salad with barberry jam dressing
Lebanese 10 Mins Prep · 5 Mins Cook
- To make the dressing, combine all the ingredients in a bowl and adjust the seasoning, if necessary.
- Quarter the pitas and fry in a pot of oil, heated to 180 C, until golden and crisp, approx. 5 minutes.
- Peel the leaves off the core of the lettuce and place in ice cold water along with the rest of the herbs.
- Divide the yoghurt (or labneh) between 2 plates. Drizzle the dressing over and top with the lettuce leaves, herbs and pita.
- Drizzle with any leftover dressing, season and serve.