Fattoush Hummus (Lebanese Bread Salad)

Featured in Tastespotting.com on 16th Jan 2013

The first time I ate Fattoush, I didn’t pay much attention to it. It was my accompaniment to the more interesting Shawarma. And in the Bangalore of 2000, a Shawarma with all its trimmings was very very exotic. A vertical spit roaster filled with chicken slices rotating ever so slowly, while the chef toasted and filled the strange yeasty bread with Hummus, Tahini, salad and finally the sliced chicken – was a demonstration I thought was fit to bunk classes for. But slowly, ever so slowly, the Fattoush has established a firm place in my heart and I actually forgo the shawarma for just fattoush-hummus these days! So what exactly is the Fattoush? For those of you who have seen ‘Meet the Zohan’ – it’s Zohan’s arch nemisis Phantom’s real name! And for those who have better things to do than indulge in trivial pursuits – it’s a salad. A Lebanese Bread Salad that chefs in the earlier days made as an excuse, to use up stale pita bread. (Ok, no one uses stale bread anymore – just toasted crisps work just fine!)  So why am I acting all Alice in Wonderlandy about an ex-stale bread salad? Because fattoush hummus is my comfort baby. My tummy actually asks for this on a regular basis. Coupled with the hummus and the pita crisps, it’s actually a complete meal – One that will leave you feeling healthy and satiated. (No… KFC doesn’t do that!)

Flame Grapes and Green Apple Salad

Yes I’m trying to show off and no the grapes are not on fire. That’s just a name for a variety of grapes that are both white and red in colour. Quite pretty really. They are also seedless and firm. Perfect for use in a salad. The tang of the green apple superbly complements the sweetness of the grapes and we bring it all together with some lovely lemon herb mayonnaise dressing.

Now I, (like most people) was not a very big fan of salads in the younger days of yore. We even called it Ghas Phoos. (Those who know, will know!). But now that’s I’ve grown older wiser, I gladly fill up my plate with the goodies. I’ve even been known to order just salad for lunch! (Ha ha ha … really got you on that one din’t I??) Anyway, the point I’m trying to make is … some salads do taste awesome! And though you probably won’t bypass a meal to eat just one, it won’t hurt to pile some on your plate. Besides this is almost a cheat salad – it has more fruit than the leafy stuff!

  

Flame Grapes and Green Apple Salad

Prep time: 10 mins

Serves 2

What you need:

1 cup of seedless Grapes (flame/ globe)

1 Green Apple, cut into wedges

1 big bunch of Mixed Lettuce Leaves

2 Tbsp Mayonnaise

1 Tbsp Lemon Juice

½ tsp of mixed dried herbs (oregano, rosemary, thyme)

Salt and freshly ground Black Pepper to taste

What to Do:

Wash and dry lettuce leaves. (I have a salad spinner *smug*). Now combine the mayo, lemon juice and herbs in a small glass bottle. Shake well (with the lid on) to combine. You can also substitute sour cream for mayo. Season with salt and pepper and serve immediately.

Note: Always add the dressing on just before serving a salad. This will ensure the leaves are not limp and soggy but fresh and crunchy.

Grilled Chicken and Pesto Sandwich

Why oh why do I gravitate towards recipes with pesto in it? a. What I thought was a chutney couple of years ago is now my favorite condiment. (Apart from Maggi Hot and Sweet sauce – you will always be my first love!). b. It has the most wonderful fresh flavor that can bring summertime running in! This one uses store bought pesto (for small quantities, making a whole batch seems unnecessary), but you can always use my Pesto recipe if you have the ingredients at hand. Sandwiches are looked upon as a snack in India but this one has enough going on for it to make it a light lunch. The co-resident said he would pay good money to eat this at a Deli, so I’m guessing it was good. Actually it WAS that good! So get your grill pan out (I bought a gorgeous one from Bergner… good definition) and start grilling. Yes, I don’t have a BBQ (sob sob) but beggars can’t be choosers or rather apartment dwellers can only dream of the joys of an open fire! But rest assured the grilling works rather well on the pan and if you want the grill lines to be prominent just keep a weight on the object to be grilled to push it down. Scar face would have been proud!

Grilled Chicken and Pesto Sandwich

Prep time: 5 mins

Cooking time: 10 mins

Serves: 4 as a snack, 2 for lunch

What you need:

8 slices of Bread or 4 Panini Rolls

1 Chicken Breast fillet

2 cups Lettuce or rocket leaves

4 Tbsp Pesto

4 Tbsp Mayo

Salt and freshly ground Black Pepper

Oil for grilling

What to do:

Lightly brush or spray a chicken fillet with oil, season with salt and pepper. Place on a BBQ or heated grill pan on the stove and cook over medium heat for 4-5 mins per side (depending on the thickness) till cooked. For more definition of the grill lines, press down with a weight. When pricked with a fork, the juices should run clear and the chicken must be opaque. Keep aside and slice the breast into pieces of ½ inch thickness.

Spread a Tbsp of Mayo on one slice. Place a generous quantity of lettuce on the other. Top with the grilled chicken breast and a Tbsp of Pesto. Season with salt and pepper. Sandwich together. I think this tastes best when the sandwich is toasted. (You can use a sandwich maker/ tava or grill pan.) Lightly spray the grill pan with some oil and press the sandwich down for about a 45 seconds per side till it looks golden and toasty. Hmmm….Yummy yummy yummy!

P.S. I really like the new Cooking Sprays. It’s slightly expensive but delivers the right amount of oil to coat the pan/ meat while grilling. You can always use a basting brush, but how fun is using an aerosol can?!