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FATTOUSH

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Ingredients

2 Lebanese flat bread any flat bread can be used
1 Lebanese cucumber
2 roma tomatoes
1 small yellow capsicum seeded and cut into 1 cm (1/2 inch) pieces
small purple onion cut into ½ cm (1/4 inch) pieces
1 lemon juice only
mint a few sprigs, roughly chopped
continental parsley a few sprigs, roughly chopped
coriander a few sprigs, roughly chopped
sea salt flakes
pepper grinder

FATTOUSH

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      • Medium

      Ingredients

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      Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice grilled fish, or marinated chicken and you have a complete and also very healthy meal.

      1. Preheat oven to 180-200 degrees Celsius (350-375 degrees Fahrenheit) and bake flat bread about 5 minutes and turn and bake a further 5 minutes.
      2. Remove the bread and allow to cool.
      3. Place the cucumber, tomato, capsicum, onion, coriander, mint and parsley in large mixing bowl.
      4. Break the cooled bread into pieces and add to the bowl. Season with sea salt and cracked pepper, add lemon juice and olive oil to taste and toss.

      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

      Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

      He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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