Fattoush salad

Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 2 pita breads, sliced into small pieces and fried in vegetable oil
  • 6g sumac powder
  • Salt
  • 80g romaine lettuce, sliced
  • 30g cucumbers, peeled and diced
  • 10g cherry tomatoes, peeled and halved
  • 5g red radish, finely sliced
  • 10g red capsicums, roasted, peeled and diced
  • 3g mint leaves
  • 10g pomegranate seeds
  • 3g spring onions, sliced
  • 30ml lemon juice
  • 80ml argan oil
  • 10ml passion fruit syrup
  • 6g sumac powder
  • 5g fresh za’atar leaves, chopped
  • 10g manuka honey
  • Salt and pepper, for seasoning


  1. Season the pita bread with sumac and salt.

  2. Mix all the salad ingredients together (except pita bread and spring onions).

  3. Blend all the dressing ingredients together, and pour over the salad. Toss and garnish with spring onions and pita bread, and serve.

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