Autumnal fattoush-style salad

Name: Autumnal fattoush-style salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 g Waitrose Duchy Organic Bunched Beetroot, peeled and cut into small wedges; 6 tbsp extra virgin olive oil, plus extra for serving; 4 tsp cider vinegar, to taste; ½ tsp cumin seeds; 1 tsp ground cumin; 1½ tsp fine salt; 2 pitta breads, halved horizontally; 2 unwaxed lemons, zest of 1, juice of 2; 2 clove/s garlic, crushed; 1 medium red onion, finely sliced; 3 celery stalks, thinly sliced; 25 g pack mint, roughly chopped (reserving a few leaves); 25 g pack flat leaf parsley, roughly chopped (reserving a few leaves); 6 radishes, quartered; 40 g rocket; 100 g feta, broken into chunks; ¼ tsp nigella seeds (optional)

Fattoush is a simple, brightly flavoured Middle Eastern salad that combines tomatoes and other summery produce with crisp baked flatbread. Lucas Hollweg includes beetroot and celery to take it in a heartier, more seasonal direction.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g Waitrose Duchy Organic Bunched Beetroot, peeled and cut into small wedges
6 tbsp extra virgin olive oil, plus extra for serving
4 tsp cider vinegar, to taste
½ tsp cumin seeds
1 tsp ground cumin
1½ tsp fine salt
2 pitta breads, halved horizontally
2 unwaxed lemons, zest of 1, juice of 2
2 clove/s garlic, crushed
1 medium red onion, finely sliced
3 celery stalks, thinly sliced
½ x 25g pack mint, roughly chopped (reserving a few leaves)
½ x 25g pack flat leaf parsley, roughly chopped (reserving a few leaves)
6 radishes, quartered
40g rocket
100g feta, broken into chunks
¼ tsp nigella seeds (optional)

Preheat the oven to 200°C, gas mark 6. Put the beetroot wedges in a roasting tin and toss with 2 tbsp oil, 1 tsp vinegar, the cumin seeds, ground cumin and ½ tsp salt. Cover with foil and roast for 45 minutes. Meanwhile, put the halved pitta on a baking tray and bake for the last 5-10 minutes of the beetroot cooking time until crisp; set aside until cool enough to handle, then roughly chop or tear apart.
In a large bowl, stir together the lemon zest and juice, the remaining 3 tsp vinegar and 1 tsp salt, the garlic and the remaining 4 tbsp oil. Add the onion, celery and cooked beetroot and set aside to cool (about 20 minutes). Fold through the chopped herbs, torn pitta, radishes and most of the rocket. Taste and adjust the seasoning, adding more vinegar, if needed.
Pile the salad onto a large serving dish, crumble over the feta, then scatter with the reserved parsley, mint leaves and the remaining rocket. Add a drizzle more oil and a sprinkling of nigella seeds, if using.