Fattoush With A Fall Twist November 24 2014, 0 Comments

 

Fattoush is a summer salad and since we’ve had an extended Indian summer this year we can still have it.  As we love to experiment with our food, we decided to add a little fall produce to our traditional fattoush.   Here’s a delicious Fall-Toush salad.  Doesn’t the orange of the squash look great against our blue Dhow Napkins?

 

Serves 2 Meal Sized Portions or 4 Appetizer Portions

 

Salad

3 tablespoons olive oil, possibly plus another spoonful

1 1/4 pound squash (one medium)

1/2 pound brussels sprouts (optional)

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

1 large pita bread

Kosher salt

2 scallions, thinly sliced

About 1 tablespoon mint leaves, finely chopped

About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped

Additional ground sumac or paprika, to finish

 

Dressing

2 teaspoons ground sumac or paprika (see Note above)

2 teaspoons warm water

1 to 2 tablespoons lemon juice

1 small garlic clove, minced

1 teaspoon white wine vinegar

4 tablespoons olive oil

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

 

Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.

Cut ends off squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.

Meanwhile, trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.

Prepare pita chips: Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.

Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.

Assemble salad: In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.

To do ahead: I’d keep the roasted vegetables separate from the pita chips so they don’t get soggy. I’d expect the roasted vegetables to hold up pretty well with the dressing (although it’s going to mostly absorb) but if you’re worried, you can keep that separate until serving, too.

 

(Recipe courtesy of Smitten Kitchen)

Nugget Plate and Dhow Napkins available online and at AlOthman.