Page’s Platefuls: Summer Fattoush with Pistachio Mint Dressing Recipe

Whether you’re gathering for a meal, setting up for a backyard lunch, or looking for new meal ideas to try, you can’t go wrong with this refreshing Summer Fattoush with Pistachio Mint Dressing by Chef Alex Page. Mix things up a little with a fresh salad using local produce from The Barrett Centre—the perfect summer meal to enjoy solo or wow your family and friends.

Summer Fattoush with Pistachio Mint Dressing Recipe

Ingredients (serves four):

• ¼ cup extra virgin olive oil
• Zest and juice of 1 lemon
• 1 tsp Durham College Honey
• ½ cup roasted, salted pistachios
• 1 fresh garlic clove, peeled
• Handful fresh mint
• 4 large radish, chopped
• 1 zucchini, finely diced
• 1 cucumber, chopped
• 3 cups Malabar spinach
• 1 bunch scallions, chopped
• 2 tsp sumac
• ¼ cup crumbled feta
• Toasted pita chips for serving

Instructions:

1. To a mortar and pestle, add the pistachios, garlic, and mint. Roughly mash together, until the garlic and mint is broken down, and the pistachios begin to break apart. Add the lemon zest and juice and slowly add the olive oil while continuing to break down the ingredients with the pestle. Season to taste with salt and pepper.
2. Add all of the veg to a large mixing bowl and toss with the dressing until evenly combined.
3. Top with crumbled feta, sumac and crushed toasted pita chips. Serve immediately.

Chef’s notes:

• I was able to purchase all of my produce for this recipe from the Barrett Centre Farm Market, including the Malabar spinach (which is a must try ingredient!)
• For the dressing, you could alternatively make it in a small food processor, just ensure you do not blend the pistachios into a paste!
• Feel free to substitute any of the veg in this recipe with other in-season summer ingredients!

Where to get your ingredients:

The Barrett Centre: As a recognized leader in food, farming and horticulture science education, Durham College’s Barrett Centre is a hub of excellence in urban agricultural practices, research, education and training. Visit their on-farm market every Thursday at 1355 Harwood Avenue, Ajax between 2 to 5 p.m. to pick up fresh produce harvested straight from the farm, or check out their CSA program to pick up fresh, local produce each week.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.