Roast beef fattoush
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This fresh, summery salad can be whipped up in a flash filled with fresh herbs, crispy pita chips and fresh vegetables.
Ingredients
Flat bread, pita pocket, light, wholemeal
1 individual, split
Oil spray
1 x 3 second spray(s)
Ground sumac
½ tsp, and extra to serve
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Olive oil
1 tbs
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh mint
¼ cup(s), coarsely chopped
Red onion
½ medium, thinly sliced
Tomato(es)
3 medium, deseeded, chopped (see note)
Lebanese cucumber
1 medium, deseeded, chopped (see note)
Green capsicum
1 small, chopped
Deli-sliced roast beef
160 g, (Buy 200g) fat-trimmed
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place pita on prepared tray. Lightly spray with oil and sprinkle with sumac. Bake for 6–8 minutes or until golden and crisp. Break into bite-sized pieces.
2
Combine garlic, juice, oil, parsley and mint in a large bowl. Season with salt and pepper. Add onion, tomatoes, cucumber and capsicum and toss to combine.
3
Just before serving, add bread to salad and toss to combine. Top with beef and sprinkle with extra sumac. Serve with lemon wedges.
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