Fruit salad ‘fattoush’
Description
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, with toasted cinnamon tortillas for the crispy bread topping.
Ingredients
- 4 small flour tortilla wraps, cut into 1cm/½in pieces
- 20g/¾oz unsalted butter, melted
- 35g/1¼oz brown sugar
- ½ tsp ground cinnamon
- pinch salt
- 400g/14oz fresh strawberries, hulled and quartered
- 1 large orange, peeled and segmented
- 125g/4½oz dried pineapple, roughly chopped
- 200g/7oz green grapes, halved
- 200g/7oz frozen blueberries
- 150g/5½oz frozen raspberries
- 3 passion fruit, halved and pulp spooned out
- 2 tbsp sunflower seeds
- 25g/1oz fresh flatleaf parsley or mint, roughly chopped
Directions
- Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated.
- Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt.
- Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn.
- Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them.
- Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together.
- Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen.
- Serve in individual bowls and sprinkle the crispy tortillas over the top.
