Big Fig Roasted Veg Fattoush

In summer we do the classic tomatoes, cucumbers, pepper version, but at this time of year we flip Fattoush on its head with roasted brussels and a zingy dressing…

Ingredients

• 6 red onions, sliced into 1cm thick rings
• 1kg brussels sprouts, washed and chopped in half
• 4 pitta breads
• 200g tomatoes, seeds removed and finely chopped
• 3 anchovy fillets, finely chopped (optional)
• 1 Tbsp capers, chopped
• 2 red chillies, deseeded and finely chopped
• 2 tsp garlic
• juice and zest of 4 lemons
• 100g parsley, finely chopped
• 400g mixed fresh salad leaves – spinach, radicchio, finely sliced silverbeet, whatever takes your fancy
• sumac
• extra virgin olive oil
• salt, pepper and a pinch of sugar

Method

1. Transfer the onion rounds to a lined baking tray, sprinkle with oil and season with salt and pepper. Roast till cooked through and nicely browned at the edges. Do the same with the brussels sprouts.

2. Brush the pittas with some olive oil and season with salt and pepper. Bake in the oven till crispy then break into smaller pieces.

4. To make the dressing: Heat 4 Tbsp olive oil in a small frying pan on medium heat. Fry the garlic, capers, chilli and anchovy for 30 seconds until fragrant. Add the tomato and chopped parsley, heat through. Remove from the heat, add lemon zest and juice. Check the seasoning before you add salt and a pinch of sugar to taste and set aside. 

5. To assemble take a large bowl and add your salad leaves. Top with the brussels, roasted onion and mix in the toasted bread. Sprinkle the dressing over the salad. Garnish with a sprinkle of sumac and a good grind of black pepper.