Wholesome Fatoush Salad


Doesn’t Melbourne offer the best middle-Eastern food? This is where I fell in love with the famous #fatoush salad! And today a little twist I am adding those Jerusalem artichokes I bought as a bargain at the market ! With thanks to @thewholesomekitchen.coach who inspired me to cook them with paprika! It is worth noting that my grandma 👵🏻 hated those, since they had become a second world war staple!

What I also love about this salad is that it can become a main meal rather easily: once you add a wholegrain, or wholemeal bread to it, or a tin of beans, or chickpeas, and then a yoghurt sauce, you are on you way to a wholesome summer meal! So easy!

Preparation: 20min. Cooking: depending on options

  • Cherry tomatoes:1 punnet 250g, cut in halves
  • Radishes:50g, sliced finely
  • Capsicum:green, 1, chopped finely
  • Cucumber: libanese 2, julienned
  • Spring onions: 3
  • Flat-Bread: wholemeal, 3.
  • Salad: 1 cob, not pictured
  • Parsley and mint: a few sprigs, chopped finely.


  • Olive oil: 3 tbsp+2tbsp for roasting the Jerusalem artichokes
  • Lemon or lime: 3tbsp
  • Garlic: 3 cloves crushed
  • Sweet paprika: 1tsp for the Jerusalem artichokes/1 for the salad
  • Sumac: 3 teaspoons
  • Salt and pepper to taste


  • Jerusalem artichokes (optional): 100g, roughly peeled, brushed, washed and sliced.
  • Beans or Chickpeas: optional 1 tin
  • Yoghurt sauce optional: lemon 1 tbsp, fresh mint: a generous sprinkle

Let’s do it:

  1. Optional: roast the jerusalem artichokes in the oven with olive oil and a sprinkle of sweet paprika at 180C, for about 40minutes, until soft.
  2. Assemble the vegetables together.
  3. Grill the bread lightly in the oven for a few minutes.
  4. Remove from oven and break down in pieces.
  5. Mix garlic, olive oil, lemon or lime, salt, pepper, sumac and sweet paprika.
  6. To the vegetables add your options, sprinkle herbs, bread and sauce, serve with optional yoghurt sauce.

Bon appétit!

#cucumber #fatoush #jerusalemartichoke #radish #yoghurt

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