Fattoush (Levantine Bread Salad)

Ingredients

• 1 cup totalRed, yellow, green capsicum (each 1, cut in squares)
• 1 cupCabbage, cut in squares
• 1/2 cupSpring onion, sliced diagonally
• 2 dspCelery leaves, chopped
• 2 dspParsley, chopped
• 2 dspBaby corn, boiled
• 1/4 cupMushroom, sautéed
• 8–10 piecesTofu, in squares
• 3–4Strawberries or pineapple chunks
• a handfulLettuce or iceberg
• a handfulMint leaves
• 1 dspOlive oil (dressing)
• 2 tspMustard sauce
• 1/2 tspCapsico sauce
• 1.5 tspSugar
• 1 dspWhite vinegar
• 1/2 tspLemon rind
• 1/2 tspOregano or mixed herbs
• 1/2 tspSalt
• 1/4 tspPepper
• 1 tbspRoasted sesame seeds (garnish)

Method

1. 1

   Whisk the dressing: olive oil, mustard, capsico, sugar, vinegar, lemon rind, herbs, salt and pepper. Set aside.

2. 2

   Arrange lettuce and mint leaves as the base in a salad tray.

3. 3

   In a large bowl, toss all the chopped vegetables (capsicum, cabbage, spring onion, celery, parsley, baby corn, sautéed mushroom), tofu and strawberries with the dressing.

4. 4

   Tip onto the lettuce bed. Sprinkle roasted sesame seeds.

5. 5

   Chill at least 30 minutes before serving — the dressing penetrates and flavours bloom.

6. 6

   Garnish with extra strawberries. Serve cold.