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Geen categorie, Glutenfree, Lactose-free, LCHF, Love your leftovers, Lunch, Nut-free, Recipes, Salads, Side dishes, Vegan, Vegetarian, Veggies
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Fattoush with crispy sweet potato bread


Fattoush is a Lebanese fantastic salad based on roasted bread, vegetables and fresh herbs. Below you find my interpretation of the dish. As always without gluten, sugar, too much carbs and vegan friendly. For the bread, I have prepared crackers made with sweet potato and dill instead of the traditional pita bread that normally would have been used. The keyword for the salad is the dressing, it should have a real tart accent to it. To get the taste I have used both sumac and lemon juice. Sumac is a red berry that you often find grounded in food shops with food from the middle east. It has a sour taste and can even be used instead of lemons in recipes.
The other must-have for the salad are the fresh herbs. It should be almost an insanely amount of leaf parsley and just a bit less of fresh mint. Heavenly!
The sour dressing, the herbs and the sweet bread makes a perfect combination. I love to eat the Fattoush just as it is for lunch or as a side dish. It taste great together with a barbecue as well!

If you happen to get any dressing over, add some green asparagus to the bbq or grill pan. Add them steaming hot to the leftover dressing. Keep them in the refrigerator until the day after and enjoy them in a salad or just as they are. Mmmmm. Love your leftovers!

Let’s get to work!

Crackers with sweet potato and dill
One baking tray

8,8 oz / 250 gram boiled and peeled sweet potato
1,1 oz / 30 gram chia eggs (see link for how to do it)
3,2 oz / 90 gram water
a pinch of salt
0,71 oz / 20 gram coconut oil
0,71 oz / 20 gram finely chopped dill
0,71 oz / 20 gram coconut flour
0,35 oz / 10 gram grained flax seeds
0,18 oz / 5 gram physillium husk

How do I do it?
1. Set the oven on 150 degrees celsius. Prepare a baking tray with baking parchment.
2. Cut the dill fine.
3. Add all ingredients (part from the dill) to a mixer bowl. Mix until you have a smooth batter. Fold the dill with a spatula into the batter.
3. Spread the batter of the baking tray with a spatula and/or wet hands. See that you get it equally thin everywhere.
4. Set the timer on 20 minutes and set the baking tray in the oven.
5. After 20 minutes, cut the crackers in squares or in the shape you prefer. Turn the squares upside-down to get the unbaked side up and set the timer again on 15-20 minutes.
Watch so it doesnt get burned but still is hard and crunchy when ready!
6. Let it cool off.
7. Keep the crackers in an airtight container. It will keep well for a few weeks as long the crackers are cold and dry when stored.

3-4 persons

1 red onion
1/2 cucumber
3.4 tomatoes
2 handful of leafy parsley
1 handful of fresh mint
1/2 tsp sumac
lemon juice from 1 lemon
3 tbsp olive oil
1 clove of garlic, grated
salt and pepper

How do I do it?
1. Start with making the dressing: Add sumac, lemon juice, olive oil, the grated clove of garlic, salt and pepper to a small bowl. Mix everything well with a spoon and set a side.
2. Peal and seed the cucumber (with a small spoon). Seed the tomato in the same way.
Cut both cucumber and tomatoes in smaller pieces.
3. Chop finely the red onion.
4. Add the ingredients to a bowl big enough for mixing the ingredients well. Add the dressing on top.
6. Chop the fresh herbs and add it to the bowl. Toss everything around so that the salad complete is covered with the dressing.
7. Add the crackers to the salad just before serving to avoid that it gets too wet and serve.

This recipe is free from gluten, sugar and lactose.
It is suitable for a vegan, paleo and LCHF diet.


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