Fattoush Lentil Salad

Name: Fattoush Lentil Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 small pita breads (about 12 cm diameter), halved; 20 ml olive oil; 70 ml olive oil; 70 ml lemon juice; 5 ml maple syrup; 400 g cauliflower, cut into small florets; 50 ml olive oil; 450 ml green lentils (cooked, cooled); 200 g romaine lettuce, torn; 3 medium tomatoes, diced; 2 Lebanese cucumbers, thinly sliced; 4 radishes, thinly sliced; 20 ml fresh chopped mint; 100 g crumbled feta cheese; 5 ml finely grated orange zest; Salt and pepper

By Emma

Certified Culinary Professional

Published on 28 July 2025 • Recipe tested & approved

A hearty lentil salad with roasted cauliflower, crunchy pita croutons, fresh veggies, and a bright lemon-honey dressing. Combines protein-rich green lentils with crisp romaine, radishes, and cucumber. Cauliflower roasted until golden adds earthiness. Mint and lemon zest give freshness. Pita croutons baked crisp, tossed last minute. Vegan option by skipping feta. A rustic fusion of Middle Eastern fattoush and a grain bowl, ready in under 45 minutes.

Prep: 20 min

Cook: 35 min

Total: 55 min

Servings: 6 servings

#Mediterranean #salad #vegetarian #vegan option #lentils #cauliflower #pita croutons

Before You Start

Lentils and fattoush. Cauliflower roasted till browned. Pita sliced thin, baked crunchy. Citrus dressing mixed with honey substitute. Radishes for crisp snap. Mint chopped fresh in handfuls. Romaine lettuce torn—not chopped. Tomatoes diced, cucumbers thin as whispers. Orange zest swapped from lemon, changes notes. Lentils cool, cooked green variety. Pita croutons added at last second, never soggy. The salad builds layers of texture, flavor crashing together—the earthy, the bright, the crunchy. Feta crumbled sparingly, tangy tang beneath. Salad fast, simple, some prep involved, mostly cooking. Perfect for dinner or packed lunches. Eating a bowl that’s fresh, filling, without fuss.

Ingredients

Pita Croutons

4 small pita breads (about 12 cm diameter), halved
20 ml olive oil

Dressing

70 ml olive oil
70 ml lemon juice
5 ml maple syrup

Salad

400 g cauliflower, cut into small florets
50 ml olive oil
450 ml green lentils (cooked, cooled)
200 g romaine lettuce, torn
3 medium tomatoes, diced
2 Lebanese cucumbers, thinly sliced
4 radishes, thinly sliced
20 ml fresh chopped mint
100 g crumbled feta cheese
5 ml finely grated orange zest
Salt and pepper

About the ingredients

Pita bread changed smaller size, more oil brushed to help crispness. Maple syrup replaces honey, keeps sweetness vegan-friendly, yet similar texture. Orange zest swapped for lemon zest for subtle citrus twist, different aroma, slightly sweeter tune but still bright. Added 5 grams more olive oil in cauliflower roast to help caramelization, 5 ml more in dressing to balance maple syrup. Lentils chosen green or du Puy type, holds firm after cooking, doesn’t mush. Cauliflower chopped consistently small for even roasting. Radishes add crunch with peppery bite. Fresh mint essential, chopped just before mixing for brightness. Feta serves salty creamy pop. Salt and pepper adjusted at mixing step to avoid overdosing before combining all ingredients. Pita croutons keep salad lively, toasted not fried. Cucumbers sliced thin, add fresh watery crunch.

Method

Pita Croutons

1. Position oven rack midway. Preheat oven to 210°C (410°F).
2. Place pita halves on baking sheet. Brush with olive oil evenly.
3. Bake 10 minutes until crisp and golden. Cool. Break into chunks. Set aside.

Dressing

4. In large bowl, whisk olive oil, lemon juice, maple syrup. Season with salt and pepper. Reserve.

Salad

5. Heat olive oil in large skillet over medium-high heat. Add cauliflower florets.
6. Cook about 7 minutes, stirring occasionally, till golden and tender. Let cool slightly.
7. Add roasted cauliflower to dressing bowl. Mix well.
8. Toss in lentils, lettuce, tomatoes, cucumbers, radishes, and mint.
9. Adjust salt and pepper to taste. Stir gently.
10. Sprinkle feta and orange zest on top.
11. Serve salad sprinkled with pita croutons just before eating.

Cooking tips

Oven preheated to 210°C, slightly lower than original, prevents pita overbaking. Pita cut in halves allows more crouton pieces but manageable size. Oil brushed thoroughly, not just drizzled, ensures even toasting. Baking time increased 2 minutes for firmer crunch, monitoring vital. Dressing whisked before roasting cauliflower to marry flavors early. Cauliflower cooked medium-high heat, stirring causes browning on all sides; 7 minutes longer roasting than original for deeper color and texture. Slight cooling prevents wilting romaine when mixed. Lentils, lettuce, veggies tossed gently to keep leaves crisp. Salt and pepper done near end, adjusts for feta saltiness. Feta crumbled last, zested orange over to distribute aroma evenly. Croutons added just before serving, keeps crunch intact. Salad served room temperature or slight chill, never cold to preserve finish.

Chef's notes

💡 Pita croutons get crunchy not soggy if baked at 210°C with olive oil brushed evenly all over. Halving pita breads increases surface area, more crisp chunks but size manageable for tossing. Watch timing carefully; 10-12 minutes max or risk brittle. Cool fully before breaking to avoid moisture trapping inside. Use smaller pitas, easier to handle and enhances crunch ratio against salad volume.
💡 Roasting cauliflower over medium-high heat on stovetop browns edges faster than baking and gets quicker caramelization. Small florets needed for uniform cooking; 7 minutes recommended to get golden but tender, not mushy. Stir occasionally, but not too often, to let edges “catch.” Slight cooling before mixing helps prevent wilting crisp greens in salad later.
💡 Dressing prepped in advance helps flavors meld, whisk olive oil, lemon juice, maple syrup, salt, pepper thoroughly. Balancing acid and sweet critical; maple syrup replaces honey for vegan twist with similar viscosity. Extra olive oil in dressing adjusts thickness and softens lemon bite. Season at dressing stage but recheck salt near final mix due to feta saltiness.
💡 Lentils should be green or du Puy type for firmness after cooking. Cook, cool completely before mixing so they don’t juice out salad. Toss gently along with lettuce and thinly sliced radishes, cucumbers, and tomatoes to keep veggies crisp. Fresh mint chopped last minute delivers bright aromatic lift without losing green color or turning bitter.
💡 Adding feta last and sprinkling orange zest on top gives fresh aroma and creaminess contrast without overpowering. Use mild feta for balanced saltiness. Add pita croutons just before serving to keep crunch intact. Serving at room temp or slight chill lets flavors develop but avoids dulling crisp textures or making salad soggy.

Common questions

Can I use other lentils?

Brown or red work but will get mushy or soft. Green and du Puy hold shape better. Texture changes a lot. Cooking times vary too.

How to make vegan?

Skip feta, no cheese substitute needed. Maple syrup keeps same sweetness in dressing. Pita croutons vegan as is. Mint and zest add brightness to balance no cheese salty punch.

What if pita croutons get soggy?

Add just before serving only. Cool fully after baking. Avoid storing in sealed container with salad. Toast extra if needed at last minute. Crunch comes from dry crispness.

How to store leftovers?

Keep salad and pita croutons separate. Store salad in airtight fridge container up to 2 days. Croutons best stored room temp, in paper bag or loose container for crispness. Dressing might settle, whisk again before tossing.