Recipe Redux Festive Fattoush

So this is Christmas. And what have you done? Another year over.  And a new one (nearly) begun.

As we reflect on a fantastic year at The Scoop on Nutrition we hope we’ve DONE enough to show you that dietitians are food lovers, that are big on sound science and health, as well as great taste.  It’s time to say thank you. Firstly to our nutrition colleagues here in Australia and around the globe that continue to inspire us, like Regan, Deanna and Serena of the Recipe Redux – the first recipe challenge by registered dietitians.

This month’s Recipe Redux theme is Putting the Pea in Potluck. Translation for the locals: create a festive dish that you can feed a crowd that also encourages greater consumption of legumes. There’s no better way to avoid a larger tush this holiday season, than my red and green Middle Eastern, Festive Fattoush Salad.

Festive Fattoush


1 large wholemeal Lebanese Pita bread

Olive oil, plus olive oil spray

2 teaspoon Sumac

400g can chickpeas, drained and rinsed (organic if you can)

1 punnet mixed grape tomatoes, halved

1 Lebanese cucumber, cut in half lengthwise and sliced into chunks

5 small radishes, quartered

1/2 cup continental parsley, chopped

1/2 cup whole mint leaves

1 tablespoon red onion, finely chopped

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon pomegranate molasses


Preheat oven to 200 degrees celsius. Place the pita bread on a lined baking tray, spray with olive oil and sprinkle with 1 teaspoon of sumac. Bake until crisp and just golden for around 10 minutes.

In a large bowl combine chickpeas, tomatoes, cucumber, radishes, onion, herbs and sumac and lightly toss to combine.

In a jar or small glass jug, whisk the lemon juice, olive oil and pomegranate molasses.  Add the dressing to the salad and toss. Season with salt and pepper to taste.

Break cooled pita into pieces and either toss small pieces through the salad or serve on the side.

Check out all the other fab Redux recipes below and download the latest health info on grains and legumes here: Go Grains.

And now for the most important part of this post.  A big thank you. Yes to you, our lovely readers, Sub of the Month’s especially our December girl, Jenna Obeid and contributors for all your support.  We absolutely love your input and having you as part of our fast growing Scoop community. We would love you to say hi and share your festive food ideas or thoughts in the comments below.

And so this is Christmas.  I (truly) hope you have fun.  The near and the dear one.  The old and the young.  A very merry Christmas. Emma x

'Recipe Redux Festive Fattoush' have 13 comments

  1. December 21, 2011 @ 8:56 pm Elva

    Great recipe! let’s see if I can do some experiment like this. Thanks a lot!


  2. December 21, 2011 @ 11:53 pm Janel

    Pomegranate molasses? Interesting! I love anything with chickpeas. Happy holidays, Emma!!!


  3. December 22, 2011 @ 12:43 am Danielle Omar

    This dish would not make it to the party…wow! Looks so fresh and tasty!


  4. December 22, 2011 @ 2:30 am Carlene

    Sumac! I always forget about it, but apparently it’s wildly popular in Southern US cooking too!


  5. December 22, 2011 @ 11:03 am Emma Stirling

    Thanks everyone. Yes Janel Pomegranate Molasses is fab. Find it in traditional Middle Eastern grocers.


  6. December 22, 2011 @ 4:52 pm GRAINCRAZY

    I love the way you incorporated so many vegetables. It looks wonderful. I will have to give it a try.


  7. December 22, 2011 @ 7:32 pm Jenna

    Ahh this looks amazing!
    I’m getting onto it ASAP.
    Might even ask the family if they need an extra salad dish at Christmas lunch.

    Thanks for an awesome month Emma. Have learnt so much from you and really appreciate it!

    Wishing you and the family a very merry Christmas.


  8. December 23, 2011 @ 4:37 am EA

    Beautiful dish Emma! I definitely need to track down some pomegranate molasses and try this. Merry Christmas to you and your family!


  9. December 23, 2011 @ 5:59 am Serena

    Yummy! Dish is inspirational…I’ve always wanted to make fattoush and now I MUST try your recipe! Thanks for YOUR inspiration Emma and all the fabulous-ness you add to Recipe Redux! We love having you!


  10. December 23, 2011 @ 12:12 pm Kathryn

    Wow Emma, thanks for this recipe it looks absolutely awesome. Anyone know any pomegranate molasses stockists in Brisbane?


  11. December 25, 2011 @ 1:23 am Meal Makeover Mom Janice

    Great recipe – I think it’s the name that I really like – fattoush! One question for my RD friend down under: what is a punnet of grape tomatoes?! Hope you have a wonderful holiday Emma.


  12. December 29, 2011 @ 9:03 am Emma Stirling

    Thanks everyone. Janice we often buy small tomatoes here by a punnet of around 200g. I believe it’s a British term that means small basket. Grape tomatoes are a variety of small tomatoes, a little smaller and angular in shape than a cherry tomato. They’re super sweet. But you could use any tomatoes for this recipe. Enjoy!


  13. December 21, 2012 @ 6:37 am The scoop on nutrition » Diabetes friendly menus for Christmas catering – with guest expert Di Munns APD

    […] in extra veg that flavour pair with your traditional dishes or relaxed BBQ.  The Scoop Nutrition Festive Fattoush salad is a great place to start as legumes like chickpeas are low GI […]


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