There’s a note on my phone about it: “Fattoush: Pita is coated with olive oil and za’atar and roasted or fried until crisp, then broken up and — just before serving — tossed with sliced ...

Nadiya’s take on fattoush, a Middle Eastern salad, known for the crisp, toasted bits of bread that adorn the top. This is a breakfast version, full of fresh, frozen and dried fruits and seeds ...

Serve as a starter with raita and chutney, and with fresh, crunchy fattoush salad for lunch or supper. Trim the fat from the lamb and scrape the bones clean. Put a frying pan over a medium heat ...