Tag Archives: spring onions

The Authentic Lebanese Fattoosh!

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For some it’s Cats or Dogs, for others Rome or Paris, for me it’s Fattoosh or Tabooleh☺

I love Fattoosh salad, especially on a hot summer day. Last week we were blessed with sunshine and I had this salad for three consecutive days.

Fattoosh is a Lebanese salad, simple comme bonjour, there’s no secret on how to make it. The distinctive ingredients are sumac, purslane and toasted pita, while everything else is usual.

Crunchy and healthy! Enjoy it☺

Ingredients

  • ½ Romaine lettuce, chopped
  • 3 Cucumber, diced
  • 3 Tomatoes, chopped
  • 1 Green Capsicum, seeded and chopped
  • 3 Radishes, sliced
  • 2 sprigs Green Onions / Spring Onions, chopped
  • ½ cup Parsley, leaves picked
  • ½ cup Purslane, leaves picked
  • ¼ cup Mint, leaves picked
  • 2 loaves Lebanese bread / Pitta Bread, toasted or fried

Dressing

  • 1 tbsp Sumac
  • ½ cup Lemon juice
  • ½ cup Olive oil
  • Salt, to taste

Preparation

In a large salad bowl, mix together the lettuce, cucumber, tomatoes, capsicum, radish, green onions, parsley, purslane and mint. Toss with the dressing, and serve with toasted (or fried) bread at the last minute.

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Garlic Shrimp Pasta

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I just got back from Tuscany and Italian food is all I think of. From the moment I woke up this morning I knew that spaghetti was going to be for lunch. I’m craving for something fresh and light but not a salad. This recipe uses fresh parsley and spring onions perfect for days when temperature reaches 32°C! It’s quick and easy to cook, yet so unbelievably tasty! Thank you Zeina S. for the inspiration since we tasted it at yours it became one of our favorite pasta dishes. Superb!

Garlic Shrimp Pasta 

Ingredients

  • 1 pack of Spaghetti
  • 500g pre-cooked shrimps, deveined and tails removed
  • 4 garlic cloves, pressed
  • 2 tbsp lemon juice
  • Salt and Pepper, to taste
  • Olive Oil, to taste
  • 4 sprigs of Spring onions, chopped
  • 200g cherry tomatoes, cut in half
  • ¼ cup fresh parsley, chopped roughly

Directions

  1. Cook spaghetti according to directions on package. I like to add salt, olive oil and oregano in the water.
  2. In a large skillet, sauté garlic and shrimps in oil for about 5-7 minutes or until shrimp turns pink. Add lemon juice and set aside.
  3. Heat 2 tablespoons of olive oil in a skillet and sauté the cherry tomatoes for about 2 minutes.
  4. Drain spaghetti and return to the saucepan and toss with a little oil. On a low heat, add shrimps and mix. Season with salt and pepper. Stir in spring onions for about 2 minutes. Add tomatoes and parsley and stir for 1 minute.
  5. Transfer to a bowl, and serve immediately.