Lunch: Na'ama's Fattoush

Recipe by Yotam Ottoloenghi and Sami Tamimi Arab salad, chopped salad, Israeli salad—whatever you choose to call it, there is no escaping it. Wherever you go, a Jerusalemite is most likely to have a plate of freshly chopped vegetables—tomato, cucumber, a

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Na'ama's Fattoush

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp / 200 ml whole milk, or 1 2/3 cups / 400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 oz / 100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions, thinly sliced
1/2 oz / 15 g fresh mint
scant 1 oz / 25 g flat-leaf parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup / 60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
3/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 tbsp sumac or more to taste, to garnish

Instructions

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

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