This classic Lebanese salad, known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my grandmother's recipe to make my flatbread from scratch.
- 125 ml (½ cup) warm (not hot) water, plus 2-3 tbsp extra
- 1 sachet dry yeast
- 1 tsp sugar
- 2 tsp canola oil, plus extra for brushing
- 150 g (1 cup) self-raising flour
- 150 g (1 cup) plain flour
- 75 g (½ cup) plain flour, for dusting
- 1 tsp salt
- 1 garlic clove, crushed
- 2 bunches purslane (see Note), torn into small pieces
- 5 tomatoes, diced
- 3 Lebanese cucumbers, diced
- 1 bunch radishes, tops removed, thinly sliced
- 1 bunch mint, leaves picked
- 1 small bunch flat-leaf parsley, leaves picked
- ½ pomegranate, seeds removed
- 5 lemons, juiced
- 2 tsp sumac
- 2 garlic cloves, minced
- 1 tsp salt
- 80 ml (⅓ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the Lebanese bread, combine the yeast with the water and sugar in a cup, cover with a small plate and rest for 5 minutes or until the yeast rises to the top of the cup.
Put the canola oil in a bowl, add the flours and salt, add the yeast mixture and the extra 2-3 tbsp of water and mix until a dough is formed. Knead for 5-10 minutes on a lightly dusted surface until smooth. Cover in plastic wrap and rest until doubled in size (ideally 2 hours, but 30 minutes is sufficient).
Preheat the oven to 220ºC.
Divide the dough into 4 and roll out each to about 2 mm thick.
Stretch out the edges to about 1 mm thick to allow for some very crispy parts and some thicker parts.
Mix the crushed garlic with some oil and use to lightly brush 2 large oven trays. Place the bread on the trays and lightly brush with the garlic oil, too.
Bake until the edges are golden brown and crisp.
Remove, cool on a wire rack, break apart into large pieces and set aside.
For the dressing, combine all of the ingredients, stirring well.
To assemble, combine all of the salad ingredients in a large bowl and toss with the dressing. Add the thicker pieces of crispy bread to allow them to soak up the dressing. Right before serving, add the remaining crispy bread.
• Purslane is available from farmer's markets and select greengrocers.
Photography, styling and food preparation by China Squirrel.
This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.
This recipe has been edited by SBS Food and may differ slightly from the series.