Beetroot and Dill Fattoush | Eat Clean

In this episode of Eat Clean Chef Tess Ward shows you how to make a delicious Beetroot and Dill Fattoush!

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INGREDIENTS
2-3 Pitta Breads
350 g Cooked Beetroot
100 g Radishes
1 Cucumber
2 Spring Onions
1/2 An Apple
15 g Dill
25 g Flat leaf Parsley
400 ml Buttermilk
50 ml Garlic Oil
3 or 4 tbsp Apple Cider Vinegar
1 tbsp Sumac
Salt and Black Pepper

STEP 1: PREPARE BREAD
Preheat the oven to 180 degrees. Tear the bread into large chunks pieces and place on a baking sheet. Pop the bread in the oven for 10 minutes to toast and dry out.

STEP 2: DRESSING
Add the buttermilk to a large bowl with the rest of the dressing ingredients and briefly mix.

STEP 3: ADD REMAINING INGREDIENTS AND SERVE
Add the remaining ingredients and mix well. You can leave the mixture to sit, so the bread softens or serve immediately. Spoon the fattoush into serving bowls, drizzle with a little extra garlic oil and garnish generously with sumac.