Fattoush Salad With Char-Grilled Lamb Steaks


What you will need:

2 Dina Paninette® (any variety) or 1 large white Paninette®

1 tbsp olive oil

1 tsp sumac

1 large Romaine lettuce, chopped

1/2 cucumber, halved lengthways and thinly sliced

2 large on-the-vine tomatoes, chopped

1 green pepper, deseeded and diced

4 spring onions, trimmed and finely chopped

4 radishes, thinly sliced

4 tbsp freshly chopped flat-leaf parsley

2 tbsp freshly chopped mint, plus extra leaves to garnish

2 lamb steaks (each about 150g)

1 lemon, cut into wedges

For the dressing:

3 tbsp olive oil

Juice of 1 lemon

1 garlic clove, crushed

1 tsp sumac

1/2 tsp pomegranate molasses

Made With

Dina Foods Paninette®

Prep time: 15 Mins  |  Cooking Time: 40 Mins  |  Servings: 4

This colourful Lebanese salad is topped with crispy baked flat bread pieces to give an extra crunch. Served with quick-to-cook chargrilled lamb steaks for a substantial and delicious dinner.



Preheat the oven to 200C/180C fan/gas mark 6. Using kitchen scissors cut the Paninette® into small pieces. Spread on a large baking sheet and drizzle over the oil, tossing to lightly coat. Sprinkle over half a teaspoon of the sumac and season with freshly ground black pepper. Bake for 5-6 mins until crisp and golden, turning once. Set aside to cool.


Toss the lettuce, cucumber, tomatoes, pepper, spring onions and radishes in a large serving bowl with the chopped parsley and mint. Cover and set aside.


Squeeze the juice from one of the lemon wedges over the lamb steaks and sprinkle with the rest of the sumac.


Heat a cast iron griddle pan over a high heat. Add the steaks to the pan and cook for 3-5 mins on each side until chargrilled and cooked to your likeness. Add the remaining lemon wedges to the pan for the last 3-4 mins cooking time until lightly charred. Transfer to a chopping board, cover and leave to rest for 5 mins.


Whisk all the dressing ingredients together in a jug and season to taste with salt and freshly ground black pepper. Pour over the salad and toss gently to coat. Scatter over the baked Paninette® pieces and garnish with mint leaves. Thinly slice the lamb steaks and serve with the salad.


You can bake the Paninette® pieces in advance. Cool completely then store in an airtight container lined with kitchen paper and they will stay crisp for 2-3 days. If they do soften a little simple pop in a hot oven for 3-4 mins to crispen up. Add to the salad just before serving.

Instead of the lamb serve the salad with char-grilled steaks or pan-fried chicken thigh fillets. For a veggie version try char-grilled aubergine chunks and slices of pan-fried halloumi cheese.

Add some thinly sliced red onion to the salad, if liked, and sprinkle with a couple of spoonful’s of pomegranate seeds for a hint of tangy sweetness and a burst of colour.