Ingredients

6 pocket pitta olive oil, for shallow-frying

3 medium_piece tomatoes (450g), chopped coarsely

1 large_piece green capsicum (350g), chopped coarsely

2 lebanese cucumbers (260g), seeded, sliced thinly

10 trimmed red radishes (150g), sliced thinly

4 spring onions (100g), sliced thinly

1 1/2 cup fresh flat-leaf parsley leaves, firmly packed

1/2 cup fresh mint, coarsely chopped

Lemon garlic dressing

2 clove garlic, crushed

1/4 cup (60ml) olive oil

1/4 cup (60ml) lemon juice

Method

1.Make lemon garlic dressing. Place ingredients in screw-top jar; shake well.

2.Halve pitta horizontally, cut into 2.5cm pieces. Heat oil in large frying pan, shallow-fry pitta, in batches, until browned lightly and crisp. Drain on absorbent paper.

3.Place about three-quarters of the pitta in large bowl with dressing and remaining ingredients, toss gently to combine. Serve fattoush sprinkled with remaining pitta.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Fattoush

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