Winter Vegetable Fattoush Salad

Winter Vegetable Fattoush adapted a good bit from Jerusalem by Yotam Ottolenghi and Sami Tamimi (serves 4-6)

Don’t be afraid of all the ingredients!  For the most part, once you have them lined up, you’re just stirring them together.

What You’ll Need:

1 cup thick Greek-style yogurt

1/2 cup milk

2 large, stale Turkish flatbread or naan

about 6-8 cups mixed winter vegetables, cut into 1/2 inch cubes (I used a quarter of a very large cauliflower, two carrots, one sweet potato, a parsnip, a small golden beet, plus some chunks of red cabbage)

1/2 red onion, thinly sliced

1/3 cup apple cider vinegar

1 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1 clove of garlic, minced

2 Tbs. lemon juice

olive oil

salt and pepper

1 Tbs. sumac (if you can’t find sumac, use lemon zest from the lemon you squeeze for the juice)

How You’ll Make It:

In a medium bowl, whisk together the yogurt and the milk.  Set them aside in a warm place while you prepare the rest of the salad.

Heat your oven to 425F.  Spread the vegetables out on two rimmed baking sheets.  Drizzle them generously with olive oil, sprinkle with salt, and then use your hands to toss them until they’re coated with the oil.  Pop them into the oven and roast them, stirring once or twice during the process, until they’re tender, about 20-25 minutes.  Then, remove the vegetables from the oven and set them aside.

While the vegetables are roasting, put the red onion in a small bowl and stir in the apple cider vinegar and a generous pinch of salt.  You can add a pinch of sugar too, if you’d like. (You’re basically quick pickling the onion.)

Toast the breads until they’re brown and crispy, then tear them apart into bite-sized pieces.  When you’re ready to assemble the salad (you can serve it slightly warm or wait for the vegetables to fully cool, your choice), drain the vinegar off of the onion.  Now, toss everything together (including the garlic and lemon juice) in a very large salad bowl.  Taste and add more salt if you wish.  Drizzle the salad with olive oil and serve.

This salad will keep for a couple days in the fridge, though the bread pieces will get pretty soggy.  But, they’re supposed to be a bit soggy.  However, if you prefer you can always toss the vegetables with the dressing and no bread, and just add bread pieces to each serving each time you serve the dish.

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