Na'ama's Fattoush

Ingredients for Na'ama's Fattoush

• scant 130g / 200 g Greek yoghurt and 180ml plus 2 tablespoons / 200 ml whole milk, or 400ml / 400 ml buttermilk (replacing both yoghurt and milk)

• 2 large stale Turkish flatbread or naan (250g /250 g in total)

• 3 large tomatoes (375g / 380 g in total), cut into 2/3-inch / 1.5cm dice

• 100g / 100 g radishes, thinly sliced

• 3 Lebanese or mini cucumbers (250g / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice

• 2 spring onions, thinly sliced

• 15g / 15 g fresh mint

• scant 30g / 25 g flat-leaf parsley, coarsely chopped

• 1 tablespoon dried mint

• 2 cloves garlic, crushed

• 45ml freshly squeezed lemon juice

• 60ml / 60 ml olive oil, plus extra to drizzle

• 2 tablespoons cider or white wine vinegar

• 3/4 teaspoons freshly ground black pepper

• 1 1/2 teaspoons salt

• 1 tablespoon sumac or more to taste, to garnish

If using yoghurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavours to combine.

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.