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Grilled Courgette and pepper Fattoush

This grilled courgette and pepper fattoush is a vibrant, vegetarian take on the classic Levantine bread salad. By lightly charring the Mediterranean vegetables on the grill, you add a wonderful smoky depth that perfectly complements the zingy lemon and cumin dressing. It is a celebratory dish of textures, combining the crunch of toasted pita bread with juicy cherry tomatoes, salty Kalamata olives and creamy feta cheese.

Ideal as a healthy midday meal or a substantial side dish for a summer barbecue, this salad is as nutritious as it is colourful. It is packed with fresh garden herbs like mint and coriander, which provide a cooling finish to the charred vegetables. For an authentic touch, serve it with a generous dusting of sumac to enhance the bright, citrusy notes of the dressing.

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Ingredients for Grilled Courgette and pepper Fattoush

  • 3 medium orange or red peppers (about 450g ), stemmed, seeded, quartered

  • 4 to 5 slender courgette (about 450g ), trimmed, cut lengthwise in half

  • 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread

  • Olio d'oliva (per grigliare)

  • 1 (230g) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes

  • 12 cherry tomatoes, each halved

  • 3 cipollotti, affettati sottilmente

  • 150g (scant) pitted Kalamata olives, halved

  • 1/2 tazza di foglie di menta fresca (ben pressate)

  • 1/3 di tazza di coriandolo fresco tritato

  • 1/2 tazza di olio d'oliva

  • 60ml di succo di limone fresco

  • 1 cucchiaino di cumino macinato

  • 30g piece feta cheese, cut into 1/2-inch cubes (scant 150g )

  • Ground sumac* (optional)

  • *A fruity, tangy seasoning powder made from ground dried sumac berries

  • available at Middle Eastern markets and from adrianascaravan.com.

Prepare barbecue (medium heat). Brush peppers, courgette, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and courgette until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut courgette lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, spring onions, olives, mint, and coriander and toss to combine. Add bread pieces. Whisk 120ml oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.

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Redattori di ricette del Regno Unito

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Redattori di ricette del Regno Unito

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