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preparation instructions. combine 1/2 cup olive, lemon juice, lemon zest and chopped garlic, set aside. cut pita bread into small pieces and toast under a broiler until they are crispy, set aside. add and toss with the chickpeas salt and pepper to taste, set aside. sprinkle a little cinnamon powder on the artichokes, set aside. combine chopped cilantro, mint and a small amount of cinnamon powder in a small bowl, then dip cheese wedges in the mixture, coat on all sides, then cut each wedge into two or three pieces and set aside. instructions. in a large bowl add the salad greens, cucumber, grape tomatoes, pit less olives, parsley, toss and set aside in a nice sized serving dish. add on top of the salad greens & vegetables the chickpeas, cheese wedges and crisp bread. pour over all the salad greens and vegetables the olive oil and lemon juice mixture including some on the crispy pita bread as well. finally, drizzle a small amount of tahini sauce around the edge of the dish. enjoy. notes. add the toasted pita bread at the end so it remains crispy. khoubz arab bread can also be substituted for the pita bread. you can also add coarsely ground sumac or zahtar seasoning and/or crumpled up feta cheese. also, this fattoush bread salad can be added to a nice individual plate of hummus as well.
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Lever-press citrus juicer — maximum juice, no seeds
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Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying