Fattoush With Fava Beans & Labneh Recipe

By Tara O’Brady


4 servings


1 lemon
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 tbsp ground sumac, plus more for garnish
1-1/2 tsp dried mint
Medium-grain kosher salt and freshly ground black pepper
2 cups tomatoes, about 3, but a mix of sizes and varieties is lovely
8 oz. podded fresh or frozen fava beans, blanched
1 English cucumber, cut lengthwise and thinly sliced
2 green onions, white and light green parts only, thinly sliced


Step 1: In a small bowl, finely grate the zest of half the lemon on top of the olive oil. Squeeze in most of the juice from the lemon, about 3 tablespoons. Whisk in the garlic, sumac, and mint and season with salt and pepper. The vinaigrette should be quite sharp; add more lemon juice if it’s warranted. Set aside.

Step 2: Cut the tomatoes into reasonably bite-size pieces, in chunks, quarters, or in halves for smaller varieties. A combination of shapes adds to the rustic visual charm of the salad, as well as textural interest. Tumble the tomatoes, favas, cucumber, green onions, and radishes into a large bowl. Pick the small leaves off the parsley and mint, and keep to one side. Coarsely chop the remaining leaves and add to the bowl. Drizzle most of the dressing over the salad and toss. Check for seasoning, adding dressing by the tablespoon as needed, then toss again. Tear most of pita into the bowl and give a few gentle folds to incorporate. Let the salad marinate for 10 minutes.

Step 3: Divide the labneh among 4 serving plates or spread across a large platter. Drizzle with any remaining dressing, then turn the fattoush out over the top with the reserved herbs and the last of the pita. Sprinkle with more sumac and the paprika. Dig in.

Reprinted with permission from Tara O’Brady’s Seven Spoons (2015 Appetite by Random House).

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