Page 21 - ALG Issue 3 2020
P. 21

    Fattoush GF VE
This salad is a great way to
use up old pittas and create an unforgettable summer salad. Sumac is a reddish-purplish powder made from dried and crushed fruits produced by one of the varieties of the sumac plant. It’s used in salads, to sprinkle on hummus and other mezze dishes or rice, adding a wonderful tart, lemony flavour. In the spring, I often make a pea, radish and mint salad liberally sprinkled with sumac.
Serves 4-6
2 large pitta breads, use gluten free pitta for gluten free
olive oil
1⁄2 cucumber, sliced
500g ripe cherry tomatoes,
halved
1 red pepper, chopped
4 spring onions, thinly sliced or 2
shallots
3 tbsp flat leaf parsley, roughly
chopped
3 tbsp fresh mint leaves, roughly
chopped
sumac to sprinkle
salt and pepper to taste crunchy lettuce leaves, like cos
or romaine to serve
FOR THE DRESSING
3 tbsp olive oil
2 tbsp lemon juice
1 small garlic clove, finely
chopped
1 tbsp sumac, plus a little for
garnish
Preheat the oven to 200°C / Gas Mark 6.
Brush the pitta with olive oil, then cut into 6-8 strips and spread on a baking tray so they are not too crowded; use a second baking tray if necessary. Drizzle with olive oil and bake for 10-15 minutes or until crispy, turning over halfway. Cool and then crumble.
Make the dressing by combining all the ingredients in a big
bowl then add the prepared vegetables, chopped herbs and toasted pitta. Taste and adjust the seasoning. If time allows, leave to marinate for about 30 minutes. Arrange a variety of torn lettuce leaves on a serving dish and top with the salad. Sprinkle with sumac and enjoy.
  All recipes are taken from Erin’s book “The Veg Table” available at www.naturalcookeryschool.com/
 Tzatziki GF VE
Serves 4-6
A great mezze should consist of at least one finger licking dip. Here are a few traditional ones that are always a hit.
INGREDIENTS:
1⁄2 cucumber, grated
6-8 fresh mint springs, leaves only, finely chopped 1 small garlic clove, finely chopped or grated
1⁄2 tsp dried dill or 2 tsp fresh dill, finely chopped 500ml thick Greek yogurt
salt and pepper
Vegan version – use a thick non-dairy yogurt such as coconut
Coarsely grate the cucumber. Using your hands or muslin, squeeze out the excess juice into the sink. Place all the ingredients in a bowl and combine. Taste and adjust the seasoning.
Allotment and Leisure Gardener 21

























































   19   20   21   22   23