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Breakfast Fattoush


Breakfast Fattoush

Breakfast Fattoush

I love a salad for breakfast in the warmer weather, and this one is a crunchy delight full of textures, flavours and nutritional prowess. Based on a lovely salad of Annabel Crabb’s, this salad is ready to go for a breakfast, lunch or dinner!

Serves: 2-4

V

Ingredients

Method

  • 1 Lebanese flatbread or pitta bread
  • ¼ iceberg lettuce, chopped
  • 2 radishes, thinly sliced
  • ½ cucumber or 1 stick celery, chopped
  • ½ avocado, sliced
  • 1 peach, nectarine or orange, sliced
  • Handful coriander, roughly chopped
  • 1 spring onion, chopped
  • Dressing:
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp plain yoghurt
  1. Preheat oven to 180°C.
  2. Drizzle a little olive oil over flatbread and cut or break up into pieces.
  3. Bake for about 5 mins or until crisp.
  4. Arrange in large bowl with remaining ingredients and toss gently to combine.
  5. Mix dressing ingredients in small cup and pour over salad.
  6. Add crispy flatbread just before serving.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.