Salads
Runner Bean, Corn & Tomato Fattoush
Fattoush is a great dish for ringing seasonal changes. The base is a crunchy, spiced and herb pitta salad. Adding our Riverford twist, it enables whatever’s bountiful to be incorporated. Here we’ve chosen three favourites: runner beans, corn and sweet tomatoes, always best enjoyed at this time of year. We hope you get the weather to enjoy it al fresco!
Cook's notes
When making the dressing, the tahini may seize a bit at first when mixed with the other ingredients, but keep mixing, it will come together and become smooth.
Ingredients
- 200g cherry tomatoes, halved
- 200g runner beans, slice into ½ cm pieces
- kernels striped from 1 fresh sweetcorn cob
- 3 spring onions, thinly sliced
- 1 garlic clove, finely chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 pitta breads, torn into generous bite-sized pieces
- 1 tbsp tahini
- 1 tbsp maple syrup
- 1 lemon
- chilli sauce of your choosing- we’d recommend a Chipotle one
- 50g watercress or mixed salad
- small bunch of mint, roughly chopped
- small bunch of parsley, roughly chopped
- salt & pepper
- olive oil
Method
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Step 1
Set your oven to 190°C/Gas 5.
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Step 2
Place the tomatoes, runner beans and corn in a roasting. Season with salt and pepper and toss with a little oil to coat. Roast for 15-20 minutes or so, adding the onion, garlic, oregano and cumin halfway through.
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Step 3
Meanwhile, spread the pitta bread pieces out on a baking tray in a single layer. Bake on the shelf below the veg until crisp, approx. 6 minutes or so, depending on your oven. Set aside to cool.
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Step 4
In a small bowl, mix the tahini, maple syrup, the juice from a quarter of the lemon and a dash of chilli sauce to start with, adding a little water to thin it to a pourable dressing. Season. Add more lemon juice and chilli sauce to taste.
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Step 5
When the veg is ready, leave it to cool for at least 10 minutes and then add the pitta pieces, watercress and dressing, along with half the mint and parsley. Toss gently to combine.
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Step 6
Serve drizzled with a little more dressing if you like and scatter with remaining mint and parsley to finish.