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Jerusalem night no.1. Na'ama's Fattoush


Lisa was away so I was in charge of cooking for the four of us.
I decided to do a 'jerusalem' night, cooking from Ottolenghi. The next three posts are the recipes I decided to do. 
This fattoush, which is yet another Mediterranean spin on the day old bread and tomato salad is particularly good. In fact I think that this latest book is the best of the three in the Ottolenghi series.


Ingredients
200g Greek yogurt and 200ml full-fat milk, or 400ml buttermilk (replacing both yogurt and milk)
250g stale Turkish flatbread or naan
380g tomatoes, cut into 1.5cm dice
100g radishes, thinly sliced
250g Lebanese or mini cucumbers, peeled and chopped into 1.5cm dice
2 spring onions, thinly sliced
15g mint, roughly chopped
25g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 cloves of garlic, crushed
3 tbsp lemon juice
60ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
¾ tsp coarsely ground black pepper
1½ tsp salt
1 tbsp sumac or more according to taste, to garnish

Method
• If using yogurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
• Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine. Spoon the fattoush into serving bowls, drizzle with olive oil and garnish generously with sumac.
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