👨‍🍳 Instruktioner

1. 1

   To prepare the pita chips, heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the pita pieces until golden brown and crispy on both sides. Blot them dry with paper towels and set aside.

   💡 Proffstips: Alternatively, you can toast the pita pieces in a preheated oven at 200°C (400°F) until crisp.
2. 2

   In a large serving bowl, combine the chopped romaine lettuce, diced cucumber, halved grape tomatoes, diced red onion, chopped parsley, chopped mint, and sliced radishes.

   💡 Proffstips: Ensure all vegetables are chopped into similar, bite-sized pieces for easy eating.
3. 3

   In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sumac, minced garlic, salt, and black pepper to make the dressing. Taste and adjust seasoning as needed.

   💡 Proffstips: Sumac provides a characteristic tangy flavor to Fattoush.
4. 4

   Pour about half of the dressing over the vegetables in the large bowl and toss gently to combine. Add more dressing as desired, tossing again.

   💡 Proffstips: It's best to dress the salad just before serving to prevent the pita chips from becoming soggy.
5. 5

   Add the crispy pita chips to the salad and toss lightly one more time. If using, sprinkle crumbled feta cheese over the top.

   💡 Proffstips: Add the pita chips at the very last moment to maintain their crunch.
6. 6

   Serve immediately as a refreshing side dish or a light main course.