Fattoush
Serves
4
In the Mairlyn-ized version of fatoush, I use cooked wheat berries instead of pita bread, going right to the heart of any bread recipe and using the whole wheat kernels.
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Ingredients
¾ cup
green beans
1 cup
tightly packed fresh parsley leaves
1 cup
tightly packed fresh mint leaves
1 can
no-salt added white kidney beans, rinsed and well drained
½
English cucumber, quartered and chopped into 1/2 inch pieces into ½-inch pieces
⅓ cup
diced red onion
1 cup
cooked wheat berries
½ cup
crumbled feta cheese
Dressing
1
large lemon zest
3 tbsp
fresh lemon juice
3 tbsp
extra virgin olive oil
1
large clove of garlic, crushed
½ tsp
freshly ground black pepper
⅛ tsp
table salt
Instructions
- Rinse and cut off the ends of the green beans. Place the beans in a small saucepan, barely cover with water, put on high heat, and bring to a boil. Boil for 1 minute, then immediately transfer the beans to a bowl of cold water to stop the cooking process. Drain the beans again and set aside.
- Rinse the parsley and mint well and pat dry. You don’t want the herbs to be wet when they go into the salad.
- Make the salad dressing. In a large bowl, whisk together the lemon zest, lemon juice, oil, garlic, pepper, and salt.
- Add the white kidney beans, cucumber, red onion, parsley, and mint and mix well.
- Cut the green beans into 2-inch pieces and add to the salad.
- Add the cooked wheat berries, sprinkle with feta cheese, gently toss, and serve.