Fattoush Salad with Dukkah and Tahini Coriander Dressing

This beautiful salad is a mix of fresh & fragrant salad ingredients with crispy pieces of flatbread. Served with dukkah and tahini coriander dressing – so good.

fattoush-salad-dukkah-tahini-coriander-dressing 1

Have you tried Fattoush?

If you’ve been to the Middle East or any Middle Eastern restaurant, then I’m sure you have because it’s almost always served.

I absolutely love it; the mix of fresh & fragrant salad ingredients with crispy pieces of flatbread is so so good.

I was inspired to post a version here for two reasons; First, it’s boiling–the heatwave is continuing and I’m craving lighter but still substantial and delicious dishes.

And second, I was inspired by a version of Fattoush salad that we made at the Waitrose cookery school with Gary, the executive chef from The Ivy–which was fresh and delicious.

So, of course, I’ve added a few extras from the classic; roast squash, chickpeas, some Hazelnut Dukkah and a gorgeous coriander tahini dressing.

I think the result is wonderful, and really an entire meal with the roast squash, chickpeas and crispy pitta.

Enjoy and much love, Niki xx

fattoush-salad-dukkah-tahini-coriander-dressing 1a

Fattoush Salad with Dukkah and Tahini Coriander Dressing

This beautiful salad is a mix of fresh & fragrant salad ingredients with crispy pieces of flatbread. Served with dukkah and tahini coriander dressing - so good.
5 from 1 vote

Ingredients

For the salad

  • 1 small squash cut into random slices
  • 1 cups cherry tomatoes sliced
  • 1/4 cucumber sliced in half
  • 1 can organic chickpeas drained
  • Handful Radishes sliced
  • 3 Spring onions sliced
  • Big handful mint roughly chopped
  • Big handful coriander roughly chopped
  • 2 tbsp pomegranate seeds
  • Pinch sea salt
  • 3 tbsp dukah
  • Big pinch sumac
  • 2 wholemeal pittas

For the hazelnut dukkah

  • 1 cup raw unsalted hazelnuts
  • 1/2 cup sunflower seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes
  • Handful fresh mint

For the tahini coriander dressing

  • Juice 1 lemon
  • Big handful coriander
  • 1 tbsp tahini
  • 3 –4 tbsp water
  • 1/2 tsp sea salt
  • Twist black pepper

Instructions

To make the salad

  • Pre -heat your oven to Gas Mark 5/375F. Place the butternut squash on a baking tray and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside.
  • Add all the raw salad ingredients to a large bowl. Mix gently to combine.
  • Gently stir in the roast squash, 1 tbsp Dukkah and a big pinch sumac.
  • Place the pittas on a griddle pan or frying pan and dry toast on a medium heat until crispy on both sides. Remove and roughly chop.
  • Top the salad with toasted pittas, more Dukkah and generous amounts of tahini dressing.

To make the dukkah

  • Put nuts, cumin seeds, coriander seeds, sunflower seeds and sesame seeds on to a baking tray lined with parchment paper.
  • Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
  • Add mint chilli & salt to a mini chopper and pulse in 1 second bursts.
  • Check after each pulse as you don’t want it too finely chopped.

To make the dressing

  • Add all the ingredients to a mini chopper and blitz until creamy.
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More Recipes with Squash, Chickpeas, Hazelnuts or Coriander

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2 Responses

  1. 5 stars
    This was a stunningly beautiful, delectable salad. We LOVED all the unusual, creative agreements (never had a fattoush with pom seeds or butternut squash). Certainly made the most of the fresh produce picked up from the farmer’s market. I made the dukkah with pistachios since we’re trying your mushroom shawarma next. Thanks for a brilliant, filling meal.

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