Name: Levantine Fattoush with Flax Crisps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 100 g plain flax seeds; 250 ml water, for the flax; 2 cucumbers, roughly chopped; 3 ripe tomatoes, cut in wedges; 6 radishes, sliced; 2 teaspoons sumac; 3 and 4 tablespoons lemon juice and cold-pressed sesame oil; a large handful mint and parsley, chopped; to taste salt and black pepper

Before you cook

Fattoush usually goes soggy within minutes. Flax crisps hold their crunch much longer because they carry no absorbent crumb.

Dress at the table, not in the kitchen. Every minute the salad sits dressed costs it texture.

Method

Soak the flax seeds in the water for thirty minutes until thickly gelled.
Season the gel with salt and spread it very thinly on parchment.
Bake at 150C for forty minutes until completely dry and brittle.
Cool the sheet fully, then snap it into rough shard-sized pieces.
Chop the cucumber, tomato and radish into pieces of similar size.
Whisk the lemon juice, oil, sumac, salt and pepper into a dressing.
Combine the vegetables and herbs in a wide, shallow serving bowl.
Keep the flax shards separate until the moment you sit down to eat.
Pour over the dressing and toss the vegetables through it quickly.
Scatter the shards over the top and serve immediately while crisp.

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