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Salads · Free

Crunchy Fattoush

A colourful vegetable salad with sumac and toasted pita.

Preparation
20 min
Cooking
10 min
Resting / soaking / chilling
0 min

Contains / may contain: Wheat / gluten

Check every ingredient label and cross-contact risks; this is not an allergen-free guarantee.

Crunchy Fattoush
AI-generated illustration; presentation may differ from the result.

Original editorial recipe. Kitchen testing has not yet been documented; times and yields are estimates.

Only portion size and nutrition per serving change; the ingredient quantities and method stay fixed for the original batch.

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Ingredients

Method

Kitchen notes

  • Keep toasted bread separate when preparing ahead.
  • Sumac supplies citrus notes but does not replace the lemon juice.

Storage

Best freshly dressed. Refrigerate leftovers promptly at 4°C or colder and use within 24 hours.

Calculated ingredient estimate

Nutrition & yield

2026-11-14

Reference values for the written quantities. Results vary with products, preparation and any oil or marinade that is discarded.

Energy223 kcalPer serving
Protein4.6 gPer serving
Carbohydrate27.6 gPer serving
Fat11.1 gPer serving
Ingredient weight before preparation1,131 gestimated
Finished portion weightEnter finished batch weight

Weigh the finished food without its container to calculate portion weight and values per 100 g. Weight does not correct for nutrient losses during cooking.

NutrientWhole batchPer servingPer 100 g
Energykcal891223—
Proteing18.64.6—
Carbohydrateg110.327.6—
Fatg44.511.1—
Saturated fatg6.11.5—
Fibreg15.73.9—
Total sugarsgNot availableNot available—
Sodiummg1,929482—
Minerals & vitamins

The vitamins and minerals below estimate the ingredients before cooking losses.

NutrientWhole batchPer servingPer 100 g
PotassiummgNot availableNot available—
CalciummgNot availableNot available—
IronmgNot availableNot available—
MagnesiummgNot availableNot available—
PhosphorusmgNot availableNot available—
ZincmgNot availableNot available—
SeleniumµgNot availableNot available—
Vitamin A (RAE)µgNot availableNot available—
Vitamin CmgNot availableNot available—
Vitamin DµgNot availableNot available—
Vitamin EmgNot availableNot available—
Vitamin KµgNot availableNot available—
Total folateµgNot availableNot available—
Vitamin B12µgNot availableNot available—

“Not available” means an ingredient lacks complete data; it does not mean zero.

Some ingredients use a specific reference product label. Check your product, especially salt and fat.

How are these values calculated?

Reference ingredient values are multiplied by their weights, summed, then divided by the serving count. These are ingredient-composition estimates, not laboratory analysis of the dish. Cooking losses and vitamin/mineral retention have not been measured. Ingredient weight may include preparation liquids and is not finished yield.

Sources: USDA FoodData Central and reference product labels where needed. Brands differ.

A reference model; use your product label and measured finished yield for closer estimates.

USDA FoodData Central ↗FAO · How are these values calculated? ↗
Calculation assumptions & ingredient references

Reference details in English

  • White unenriched pita is the reference bread; actual bakery formulation varies.
  • olive oil: 45 ml × 0.9 g/ml.
  • fresh lemon juice: 40 ml × 1.03 g/ml.
  • Al Wadi manufacturer label reference. This formulation includes sugar; other molasses differ. Volume density is assumed1.35g/ml using a comparable Cortas675g/500ml bottle, not measured for Al Wadi.
  • pomegranate molasses: 15 ml × 1.35 g/ml.
  • The Spice House salt-cured sumac label reference. Label quantities are rounded per0.7g; reported zero is label-rounded, not analytical absence. Unsalted sumac differs. Teaspoon2.8g from declared quarter-teaspoon0.7g.
  • ground sumac: 2 tsp × 2.8 g/tsp.
  • fine salt: 0.5 tsp × 6.0 g/tsp.