Dani's Westcoast Fatoush
Fatoush is a Middle Eastern bread salad. I've substituted some of the ingredients to include local veggies...this version serves 6. Trust me. It's very filling...
Ingredients
Salad:
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 cup sugar snap peas, sliced lengthwise 1 cup snow peas, sliced lengthwise
1 zucchini, peeled, seeded, and cut into 3/4-inch chunks
1/2 medium Walla Wallaonion, diced (about 1/2 cup)
3 whole-wheat pita rounds (I use flax seed pitas)
2 teaspoon extra-virgin olive oil
Salt and pepper
4 oz. feta cheese, crumbled
Lemon-Tarragon Vinaigrette:
1 large lemon
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup minced fresh tarragon leaves
Salt and pepper
Instructions
1. In a medium saucepan over high heat, cook beans and peas in salted boiling water for 2 minutes, until just tender. Drain and rinse in cold water. Pat dry.
2. Heat a grill or grill pan to medium-high heat. Brush pitas with olive oil; spinkle with salt. Grill about 1 minute per side, turning once. Tear into 1-to-2-inch chunks.
3. For vinaigrette: Grate lemon zest and squeeze juice. Combine with remaining ingredients; whisk.
4. In large serving bowl, combine beans and peas, zucchini, onion, pita chunks, vinaigrette, and feta. Season with salt and pepper; let sit 10 minutes to combine flavors.
Et voila. A badly photographed Westcoast Fatoush. Top it off with some Surrey blueberries and Okanagan lapin cherries for dessert...