Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Fattoush with Sumac Hummus – Seriously Good Salads

Fattoush with Pomegranate and Sumac Hummus in a Bowl.

Fattoush with sumac hummus and pomegranate is one of the many gorgeous salads you’ll find in Nicky Corbishley’s cookbook, Seriously Good Salads. It’s fresh and zingy with a whole host of flavours that really sing. And it makes for a most fabulous summer lunch.

Even though I love raw foods and enjoy good salads, something inside me still wilts a little at the thought of salad. I put this down to the classic British salad of limp lettuce with underripe tomatoes and a couple of pieces of cucumber if you’re lucky. Thankfully things have moved on a lot since then and I haven’t had one of those in a very long time. It has, however, had a lasting effect on me. Seriously Good Salads is all about tasty, appealing and nutritious salads. As Nicky says “say goodbye to sad salads”. I’m all for that.

Seriously Good Salads

Seriously Good Salads: creative flavor combinations for nutritious, satisfying meals is a recently published cookbook by Nicky Corbishley. Nicky is a well established food blogger at Kitchen Sanctuary, where she specialises in delicious and simple family friendly recipes.

Seriously Good Salads - a cookbook by Nicky Corbishley

The book pretty much does what is says in the title. Creative? Yes. Would you have thought of coconut brown rice berry salad with mango and mint? Flavour? Big flavours abound and I could see immediately that world cuisine is well represented. Nutritious? The meals are all well balanced with lots of nutritious veg, fruit or herbs but also some sort of delicious protein and the all important carbs. Satisfying? The recipes look both substantial and beautiful. Food for the soul as well as the body. One quick flick through the book and my mouth was watering big time. Suddenly, I wanted salad and lots of it.

Vegetarian and Vegan Salads

This is not a vegetarian cookbook, but it does contain a lot of vegetarian recipes. Korean bibimbap salad with red rice, falafel salad bowl with pomegranate and feta dressing and Turkish egg salad with yogurt sauce and bulgur wheat are just a few of the ones that jumped out at me. The vegan salads are few and far between, but when you do find them, they look really good. The rainbow noodle salad with Thai peanut dressing is just gorgeous. Tweak the salads to make many of the meat ones either vegetarian or vegan. It’s easily done.

Thai-Style Slaw with Peanut Dressing from Seriously Good Salads. Reviewed on Tin and Thyme

Thai Style-Slaw with Peanut Dressing from Seriously Good Salads.

Salad Isn’t Just for Summer

Personally, I want to eat salad in the spring and summer, not so much in the autumn and winter. But, there are plenty of substantial and delicious looking autumn and winter salads in the book that might just tempt me. Hasselback honey carrot salad with chickpeas and feta is quite similar to something I do. Only I just roast my carrots. These hasselbacks look much prettier and carry the flavours better too. I also have my eye on the garlic mushroom and roasted squash salad. Mushrooms and squash are a delicious combination and I’d happily eat this salad at any time of the year.

And who doesn’t love a noodle salad? Nicky says this winter noodle salad with miso dressing is both comforting and satisfying. It can be served at either room temperature or warm.

Salad Dressings

Seriously good salads contains over 70 salad recipes plus a final bonus chapter on salad dressings. Dressings can make or break a salad and for me, they’re often the most important element. I’m going to have to try Nicky’s smoky cajun buttermilk dressing soon and probably the creamy chimichurri dressing too.

What I Really Liked

I really liked the concept of this book. The salads are my kind of food, big, bold and sumptuous with lots of flavour layered in. You can probably tell from my recent sausage salad for a sizzling summer, how I like them. I’ll be making many of Nicky’s recipes for sure and I shall, no doubt, use others as sources of inspiration for many years to come. This week I plan to make this fattoush with sumac hummus recipe again. I might even make my own hummus this time.

Fattoush from Seriously Good Salads.

The photos of the recipes are stunning and they’re all taken by Nicky herself. What a feat to create so many outstanding salads and then photograph them beautifully too. Am I allowed a little blogger envy?

What Could Have Been Done Better

As a vegetarian, I’d like to have seen fewer meat and fish dishes. These recipes made up half of the book between them. That said, it’s easy to adapt many of the salads. You could easily swap the chicken for tofu in the Mexican grilled chicken and corn salad with sour cream dressing, for example. The tofu would soak up those gorgeous spicy lime & honey flavours wonderfully.

Call me fussy, but I’m not very keen on paperback cookbooks. I get that they’re cheaper to produce, but they don’t stand up so well to being used in the kitchen as hardback books do.

Publisher Details

Seriously Good Salads: creative flavor combinations for nutritious, satisfying meals by Nicky Corbishley. Paperback. Published by Page Street Publishing, 2019.

Published in the UK on 1 August. You can pre-order Seriously Good Salads* on Amazon now for £17.72.

Fattoush with Sumac Hummus & Pomegranate

In all my years of cooking and with my love of Middle Eastern food, I’ve never made fattoush. Until now that is. Somehow a bread salad didn’t really appeal. Nicky’s recipe for fattoush with sumac hummus has changed all that. She adds a great big dollop of hummus flavoured with sumac to the dish and I reckon it’s a game changer. It turns a simple fattoush into a meal.

Fattoush is a chopped salad originating from either Lebanon or Syria. It contains tomatoes, cucumbers and other salad ingredients, but crucially, stale flatbread and lots of fresh herbs. The flatbread is either toasted or fried to give a crisp texture. But it also soaks up the flavours and provides substance.

Fattoush - Middle Eastern Bread Salad with Pomegranate

I had a friend over for lunch recently and this fattoush recipe seemed like the perfect one to make for the occasion. It’s a quick and easy recipe to make, especially if, like me, you cheat. I wanted to spend a minimal amount of time preparing lunch as I was more interested in catching up with my friend. But I wanted to give her something delicious. It all worked perfectly and my friend fell in love with the fattoush salad. The flavours are fresh and vibrant and really pop in the mouth.

The key is to use super fresh ingredients and ripe flavoursome tomatoes. I used the first of our homegrown outdoor tomatoes which were both juicy and tasty. We have parsley and mint growing in the garden, so they went in too. I didn’t have any red onions, so I went with extra spring onions (scallions) instead.

For something more substantial, you could alway make some of my homemade Egyptian falafels.

Cheat’s Option

So, in what way did I cheat? Nicky’s fattoush recipe assumes you’ll make your own sumac hummus. I didn’t. I often make my own hummus, but with speed a key for me on this occasion, I used some readymade. All I had to do was take it out of the fridge and stir in some sumac. Job done. I decided go my own way even further and served it in a bowl rather than spread directly onto the salad.

Fattoush with Pomegranate and Sumac Hummus in a Bowl.

I also bought a pack of pomegranate seeds (arils) rather than removing them myself from an actual pomegranate. If you have the time, fresh pomegranate arils are always going to be better. Nicky gives a tip in her fattoush recipe on how to remove them from the fruit “without leaving your kitchen looking like a crime scene”.

Stay in Touch

Thanks for visiting Tin and Thyme. If you get hold of Seriously Good Salads* or try this recipe for fattoush with sumac hummus and pomegranate, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For further book reviews, follow me on TwitterFacebook, Instagram or Pinterest.

Fattoush with Sumac Hummus. PIN IT.

Fattoush with Pomegranate & Sumac Hummus in a Bowl.

Fattoush with Sumac Hummus & Pomegranate – The Recipe

Fattoush with Pomegranate and Sumac Hummus in a Bowl.
Print Pin
5 from 12 votes

Fattoush with Sumac Hummus and Pomegranate

A Middle Eastern bread salad. It's fresh and zingy with a whole host of flavours that really sing. It makes for an easy and delicius summer lunch.
Prep Time30 mins
Total Time30 mins
Course: Lunch, Supper
Cuisine: Middle Eastern
Keyword: hummus, lemons, pomegranate, salad, sumac
Servings: 4 people

Ingredients

Salad

  • 2 pitta breads (I used wholemeal)
  • 4 large vine-ripened tomatoes - chopped into bite-size chunks
  • ½ cucumber - seeded and sliced
  • ½ red onion - sliced (I used 2 additional spring onions instead)
  • 2 spring onions (scallions) - chopped
  • 1 head romaine lettuce - shredded
  • 20 g ⅓ cup fresh mint - chopped
  • 20 g ⅓ cup parsley - chopped
  • ½ pomegranate - arils only
  • pinch of sumac
  • pinch of freshly ground black pepper

Lemon Dressing with Sumac

  • 1 lemon - juiced
  • 3 tbsp olive oil
  • ¼ tsp salt (I used sea salt)
  • ¼ tsp freshly ground black pepper
  • ½ clove garlic - peeled and minced
  • ½ tsp light brown sugar
  • 1 tsp sumac

Sumac Hummus

  • 1 can chickpeas (400g, 14oz) - drained and rinsed
  • 1 ½ tbsp tahini
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 ½ tsp (4g) sumac, divided
  • ¼ tsp salt
  • pinch of freshly ground black pepper
  • pinch of red pepper flakes

Instructions

  • In a large dry skillet, toast the pitta breads over high heat, then tear roughly into chunks (or toast under the grill or in a toaster as I did).
  • In a small bowl, whisk together all of the dressing ingredients.
  • In a large bowl, combine the pitta chunks, remaining salad ingredients and the dressing. Toss together and transfer to a serving dish. Allow to sit for a few minutes while you make the hummus.
  • To prepare the hummus, in a food processor, process the chickpeas for 1-2 minutes, or until smooth. Add the tahini, lemon juice, garlic, oil, all but ¼ teaspoon of the sumac and the salt and pepper. Blend again until thick and creamy.
  • Spoon the hummus onto the serving dish, swirling with a spoon. Sprinkle with the red pepper flakes and remaining sumac.

Notes

For my cheat's version, use readymade hummus and a pack of pomegranate seeds.
Tin and Thyme modifications are in brackets.

Sharing

I’m sharing this fattoush with sumac hummus and pomegranate with The Peachicks Bakery for #CookBlogShare.

Thanks to Page Street for the copy of Seriously Good Salads which they sent me to review. They did not expect me to write a positive review and all opinions are, as always, my own. This post contains affiliate links which are marked with an *. If you buy through a link, it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.

Tags:

28 Comments

  1. angiesrecipes

    24th July 2019 at 5:35 am

    Definitely my kind of salad! Love sumac 🙂

    Reply
    • Choclette

      25th July 2019 at 10:44 am

      Yes, it’s a lovely spice. A gentle one, but with a good flavour.

      Reply
  2. Jacqui Bellefontaine

    25th July 2019 at 9:20 pm

    I love a good salad any time of the year and im sure i would love this book too.

    Reply
    • Choclette

      26th July 2019 at 11:04 am

      I think it would be hard not to love this book. It’s got so many ideas and the photos are gorgeous.

      Reply
  3. Alison

    26th July 2019 at 11:22 am

    I have never tried sumac, must have a hunt for it. Love the look of this salad – it sounds so full of flavour

    Reply
    • Choclette

      27th July 2019 at 8:21 pm

      It’s a really nice gently lemony sort of spice. Well worth having and very often used in Middle Eastern cooking.

      Reply
  4. Jill Colonna

    26th July 2019 at 3:51 pm

    I love the sound of this book, as I’m right into big flavours and fresh. Choclette, love what you’ve done here. Can you imagine my French doc told me to lay off fresh fruit and veg and now my new doc said that was so silly. That’s been going on for 3 years! I’m going to salad myself crazy… and find sumac. But it will be worth it!

    Reply
    • Choclette

      27th July 2019 at 8:22 pm

      Whaaaatttt???? Fresh fruit and veg bad for you? What very strange advice. I’m glad you’ve got a new doctor. Go enjoy this salads.

      Reply
  5. Jacqueline Meldrum

    26th July 2019 at 4:14 pm

    That looks so good, I must check out this book. I love salads all year round.

    Reply
    • Choclette

      27th July 2019 at 8:24 pm

      It’s a gorgeous book Jac and most of the non vegan recipes can be veganised.

      Reply
  6. Eb Gargano | Easy Peasy Foodie

    26th July 2019 at 6:31 pm

    What a delicious salad. I particularly love the idea of summac hummus. Nicky’s book looks amazing. I am very partial to a proper salad… and I love winder ones too – especially warm salads involving rice and roast vegetables! Eb x

    Reply
    • Choclette

      27th July 2019 at 8:25 pm

      I’ve been adding sumac to my hummus ever since I first made this, it’s such a good addition. Nicky’s book is gorgeous.

      Reply
  7. Nicky

    27th July 2019 at 8:56 am

    Thank you so much for the wonderful review Choclette! So detailed and with excellent advice fir vegetarians. I’m so glad you enjoyed the fattoush salad (I love bread in a salad – bread in any form actually ha ha!) Xx

    Reply
    • Choclette

      27th July 2019 at 8:26 pm

      You’ve won me over to bread salads now Nicky – I too am a bread lover 😀

      Reply
  8. Midge @ Peachicks' Bakery

    27th July 2019 at 9:33 am

    I’m with you on the limp British Salad! I love my salads to be a mixture of different flavours & textures and full of roasted veggies in the winter! This looks amazing and one I know The Peas would demolish! Thanks for sharing #CookBlogShare

    Reply
    • Choclette

      27th July 2019 at 8:27 pm

      There’s an awful lot of those sort of salads in Nicky’s book. I’m feeling hungry at the very thought.

      Reply
  9. Cat | Curly's Cooking

    28th July 2019 at 6:01 pm

    This salad looks so tasty and I love the sound of the book. Exciting salads are great for this time of year.

    Reply
    • Choclette

      28th July 2019 at 7:35 pm

      They really are. In fact in this hot weather, they’re all I really want.

      Reply
  10. Sisley White

    31st July 2019 at 2:18 pm

    I’m going to have to get this book! I love salads so inspiration is always appreciated.

    Reply
    • Choclette

      1st August 2019 at 1:29 pm

      If you like salads, you’ll love this book Sisley. It’s a good one with loads of ideas.

      Reply
  11. Janice

    1st August 2019 at 3:38 pm

    I love your cheat’s version! Homemade hummus is fabulous but there just isn’t always time to make it. What a great book this is, a really useful resource for summer.

    Reply
    • Choclette

      1st August 2019 at 8:34 pm

      It’s a lovely book. I’m really enjoying it. We eat quite a lot of hummus, so I tend to buy it probably more than I should.

      Reply
  12. Angela Roberts

    4th August 2019 at 3:35 am

    I’m not a vegetarian, but I love salads of all kinds all the time and this looks great and that’s a cool book.

    Reply
    • Choclette

      4th August 2019 at 3:09 pm

      It’s a really cool book and has heaps of non-vegetarian recipes in it, so you should find plenty in it to keep you going.

      Reply
  13. Anna

    21st August 2019 at 1:27 pm

    Never added sumac to my hummus before. Sounds interesting. And thanks for the review

    Reply
    • Choclette

      21st August 2019 at 7:37 pm

      No, it was a first for me, but I’ve done it a few times since.

      Reply
  14. Jane Saunders

    22nd August 2019 at 10:05 pm

    I’ve got my eye on this book, so it’s great to hear some feedback. Your presentation of Fattoush looks mouthwatering.

    Reply
    • Choclette

      23rd August 2019 at 7:33 am

      Thanks Jane. It’s a book that’s definitely worth hanging on to. So many delicious salad recipes and ideas.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *