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Photo of Roast beef fattoush by WW

Roast beef fattoush

Total Time
25 min
15 min
10 min
This fresh, summery salad can be whipped up in a flash filled with fresh herbs, crispy pita chips and fresh vegetables.


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


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


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


1 medium, cut into wedges to serve


  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.


TIPS: You can use fresh coriander or basil instead of parsley or mint. Store leftovers in an airtight container in the fridge for up to 1 day. Keep pita in a separate container at room temperature. To deseed tomatoes and cucumber, cut tomatoes into quarters and cucumber in half lengthways. Use a small metal spoon to scoop out the pulp and seeds.