Fattoush with Grape Molasses, Fenugreek, and Mango Powder

Mediterranean foods are perfect for Spring and Summer... well, any time of the year, really, but as fresh produce is abundant around this time of the year, it makes it all the more easier to serve up these bursting-with-goodness options.

Fattoush is a wonderfully fresh salad if one can get the traditional spices, but, suitable substitutions are fine with me. I tend to go MediterrAsian or MediterrIndian with the spices that are handy.

Coating the pita with olive oil and lightly pan-frying them is an extra step I do sometimes to prevent the pita from soaking up the vinaigrette and ending up a soggy mess.

Grape Molasses, one of the original sweeteners, is still a favorite for me, especially in vinaigrettes. I try to keep an extra jar in my pantry, as these are not easy to find in the regular grocery stores. While I don't actively hunt for ethnic ingredients, I can't pass them up when I find them at specialty stores around town that I manage to visit on and off.


MedirrIndian Fattoush Dressing:
Juice of 1 lime
Juice of 1 lemon, plus its lemon zest
2 Tbsp grape molasses
1 Tbsp finely pressed/minced garlic
½ tsp dried mint leaves
1 tsp dried fenugreek leaves
¼ tsp dried mango powder
½ cup extra virgin olive oil, maybe a bit more...
salt to taste

For the salad:
English cucumbers (or burpless Persian cucumbers if available)
kale
radicchio
cherry or grape tomatoes
seedless red or black grapes
kalamata olives
avocado
scallions or red onions or both, thinly sliced
whole wheat pita bread, or naan

Served here with leftover Fenugreek Sesame Oregano Cumin Stuffed Eggplant, plus some wholewheat pita slices, and those gorgeous kale flowers that I am determined to enjoy for the short couple of weeks that they grace my garden.