A shallow white bowl filled with a colourful salad of greens, tomatoes, corn and croutons sits on a wooden counter.

Runner Bean, Corn & Tomato Fattoush

This fattoush is a fantastic, Middle Eastern-inspired dish perfect for a warm summer's day. Built on a base of crunchy, spiced sourdough bread and fresh herbs, it incorporates sweet summer favourites like runner beans, fresh sweetcorn and tomatoes.

Hovis Seeded Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark purple with gold detailing

Made with Hovis® Seeded Sourdough

Preparation time: 20 mins

Cook time: 10 mins

Serves 2 people

Ingredients

For the Roasted Salad Base:
200g cherry tomatoes, halved
200g runner beans, sliced into ½ cm pieces
Kernels stripped from 1 fresh sweetcorn cob
3 spring onions, thinly sliced
1 garlic clove, finely chopped
1 tsp dried oregano
1 tsp ground cumin
Olive oil (for tossing)
Salt and pepper, to taste
For the Crunchy Sourdough:
Seeded Sourdough slices, cut into bite-sized pieces
For the Dressing:
1 tbsp tahini
1 tbsp maple syrup
1 lemon (you'll use the juice)
Chilli sauce
A splash of water (to thin)
To Assemble and Finish:
50g watercress or mixed salad leaves
Small bunch of fresh mint, roughly chopped
Small bunch of fresh parsley, roughly chopped

Tip

If you are making this ahead of time, keep the baked pitta pieces and the dressing in separate containers. Toss them into the salad just before you sit down to eat. This ensures you get that classic, satisfying fattoush crunch in every single bite!

Method

Preheat your oven to 190°C / Gas Mark 5. Place the halved cherry tomatoes, sliced runner beans and sweetcorn kernels into a roasting tin. Season generously with salt and pepper and toss with a little olive oil to coat evenly. Roast in the oven for about 15-20 minutes total, adding the sliced spring onions, chopped garlic, dried oregano and ground cumin halfway through the cooking time.

A white enamel dish with tomatoes, green beans, and corn rests on a kitchen counter next to fresh ingredients.

While the vegetables are roasting, spread the sourdough pieces in a single layer across a baking tray. Place the tray on the oven shelf below the vegetables. Bake for approximately 6 minutes (depending on your oven) until the pieces are completely crisp and lightly golden. Remove and set aside to cool.

Hands holding cubed bread drop the pieces onto a wooden cutting board next to a small blue bowl of cherry tomatoes.

In a small bowl, combine the tahini, maple syrup, the juice from a quarter of the lemon and a dash of your chosen chilli sauce. Whisk together. (Note: The tahini may seize up and thicken at first, but keep mixing - it will smooth out!) Whisk in a little bit of water, a splash at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust by adding more lemon juice, chilli sauce, or salt as desired.

A metal whisk stirs a golden dressing inside a large glass bowl on a wooden cutting board surrounded by ingredients.

Once the roasted vegetables are finished, remove them from the oven and let them cool for at least 10 minutes. When cooled, add the crisp sourdough pieces, the watercress (or mixed salad) and half of the chopped mint and parsley into the roasting tin (or a large salad bowl). Pour over the dressing and toss gently to combine everything.

A person uses servers to toss a vibrant green salad in a large glass bowl on a kitchen counter filled with fresh ingredients.

Plate up the salad, drizzle with any remaining dressing if desired and scatter the remaining fresh mint and parsley over the top to finish. Enjoy immediately!