Hearty AND HEALTHY

Try these salad bowls full of goodness, great for a satisfying dinner or as part of a larger spread

- ROSE FOOKS

Fattoush 

Transform this delicious Middle Eastern bread salad into a hearty main by adding 200g crumbled feta.

COOK'S TIP

A great salad to use leftover bread, sourdough or country bread is fine to use too.

PER SERVING

FOR 4: 278 cals, 13g fat, 2g sat fat, 32g carbs

SERVES 4: as a main or 6 as a side

TAKES 20: mins, plus soaking overnight

• 2 stale pitta or other flatbreads
• 1 garlic clove, crushed
• Juice 1 lemon
• 1tbsp red wine vinegar
• 3tbsp extra virgin olive oil, plus a little extra for the pitta
• 2tsp sumac, plus extra to sprinkle
• 500g mixed cherry tomatoes, quartered
• 1 large cucumber, quartered lengthways and sliced
• 2 spring onions, finely sliced
• 100g radishes, quartered
• 25g flat-leaf parsley, roughly chopped
• 15g mint leaves, roughly chopped

1 Heat the oven to 180C Fan/Gas 6. Toss the pitta with a little olive oil, then bake for 20 mins until crisp. Allow to cool slightly, then break into small pieces.

2 Meanwhile, put the garlic in a jar with the lemon juice, vinegar, oil and sumac. Season and shake well then set aside to infuse.

3 Combine the tomatoes, cucumber,  a large bowl. Add the bread and dressing and toss to coat. Leave for a few hrs, ideally overnight, so the bread soaks up the dressing. Drizzle over some olive oil and sprinkle extra sumac before serving.

Potato, egg and crispy bacon salad

A hearty spin on a Caesar salad packed with omega-3 rich anchovies.