Ghillie Basan, food writer, cook & workshop host
Fattoush with Aberdeen Rowies and Traditional Ayrshire Dunlop
Fattoush is a fresh, crunchy salad from the Levant, prepared with juicy tomatoes, peppers, onions, mint and parsley with the addition of toasted bread. It is a typical country salad using up left over bread and enjoyed with grilled meats, or on picnics, and packed into containers for taking on long journeys. Toasted Aberdeen rowies (butteries) work really well in this salad and you can add the Traditional Ayrshire Dunlop, grated or cut into small chunks. Just before tucking into the fattoush, squeeze a little lemon juice over it and drizzle with a little honey.
- 1-2 Aberdeen rowies, toasted in the oven until firm
- 2-3 tomatoes, cut into segments
- 1 red or green bell pepper, seeded and sliced
- 1 red onion, halved and sliced
- 1 fresh green chilli, seeded and finely sliced
- a wedge of Traditional Ayrshire Dunlop, grated or cut into chunks
- 1 tablespoon roasted pine nuts
- 1 teaspoon ground sumac
- a handful of flat leaf parsley leaves, coarsely chopped
- a handful of fresh mint leaves, coarsely chopped
- a handful of fresh coriander leaves, finely chopped
- sea salt and freshly ground black pepper
- 2-3 tablespoons pomegranate syrup
- 1 tablespoon olive or rapeseed oil
- a squeeze of lemon
- a drizzle of honey
- Place all the vegetables in a bowl, or into your packed lunch container. Scatter the cheese, pine nuts, sumac and herbs over the top and season well with salt and pepper. Drizzle the olive oil and pomegranate molasses over the top, put the lid on your container and pack half a lemon and some squeezy honey separately.
- Break the Aberdeen rowies into bite-sized pieces and wrap them in some foil or kitchen towel to take with you.
- When you are ready to tuck in to your lunch, toss the broken rowies into the salad. Squeeze the lemon over the top and drizzle with honey. Enjoy a little taste of Scotland in a Middle Eastern salad!