Fatoush salad recipe

Ingredients

• 1 large romaine lettuce, coarsely chopped
• 3 medium ripe tomatoes, coarsely chopped (and peeled if you prefer)
• 1 medium cucumber, peeled, seeded, and chopped
• 1 medium red onion, finely sliced
• 1 medium green bell pepper, seeded and chopped
• 12 radishes, halved
• 12 black olives, pitted and chopped
• Generous handful of fresh curly parsley, chopped
• Small bunch of fresh mint leaves, chopped
• Small bunch of fresh dill, chopped
• 2 whole wheat pitas (6½>-inch diameter), toasted and torn into bite-size pieces

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1 garlic clove, finely crushed
• Salt and cracked black pepper

• ¾ cup/150 g low-fat plain yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• ½ lemon zest
• ½ teaspoon dried basil
• ½ teaspoon sumac
• Salt and freshly ground black pepper
• Handful of chopped herbs and 1 tablespoon seeds for serving (choose from sunflower, sesame, mustard, poppy, pumpkin, or use a mix)

1. Place the salad ingredients in a large bowl. Prepare dressing by combining all the ingredients and whisking well to emulsify. In a separate bowl, mix the ingredients for the yogurt sauce.
2. Pour the dressing over the salad ingredients, toss well, then drizzle the yogurt sauce on top. Add a scatter of seeds and serve with a final flourish of herbs.