Fattoush salad with exotic spices

Table of contents:

Fattoush salad with exotic spices
Fattoush salad with exotic spices


  • 120 ml water
  • 1 teaspoon corn flour
  • 5 tablespoons lemon juice
  • 2 cloves garlic, pressed
  • 2 teaspoons schmack
  • S alt to taste
  • Pepper to taste
  • 1 lettuce, torn into pieces
  • 1 cucumber, sliced
  • 2 large tomatoes, chopped
  • 4 spring onions, chopped
  • 4 tablespoons fresh parsley, chopped
  • 4 tablespoons fresh mint, chopped
  • 1 green pepper, chopped
  • 50 g purslane, chopped
  • 75 g arugula
  • 4 Arabic breads, toasted and cut into pieces


Combine the water with the cornmeal in a small skillet over medium to high heat. Stir until well dissolved. Remove from the heat and add the lemon juice, garlic, s alt and pepper. Allow to cool, then refrigerate until sauce is completely chilled.

In a large salad bowl, mix all the products previously cut and prepared. Drizzle with the dressing. Serve.

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