Fattoush salad with chargrilled sea bream recipe | delicious. magazine

Name: Fattoush salad with chargrilled sea bream recipe | delicious. magazine
Ingredients: 200g feta; 150g greek yogurt; 1 small garlic clove, crushed; 1 tbsp clear honey (preferably Greek); 250g cherry tomatoes, halved; 200g radishes, quartered; 3-4 mini/lebanese cucumbers, sliced into 1cm rounds (see tips); 1 red onion, finely sliced; 2 white pitta breads, toasted and torn into small chunks; Bunch fresh mint, leaves picked and chopped; Bunch fresh parsley, chopped; 1 tbsp za’atar (see Know-how); ½ tbsp sumac; Grated zest and juice 1 lemon, plus wedges to serve; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 3 whole sustainable sea bream (make sure they’re gutted and scaled – ask the fishmonger to do this for you)

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Sea bream is grilled until the flesh melts in your mouth. Served alongside a fresh, flavoursome fattoush salad, it's the perfect dinner party main.

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Ingredients

200g feta
150g greek yogurt
1 small garlic clove, crushed
1 tbsp clear honey (preferably Greek)
250g cherry tomatoes, halved
200g radishes, quartered
3-4 mini/lebanese cucumbers, sliced into 1cm rounds (see tips)
1 red onion, finely sliced
2 white pitta breads, toasted and torn into small chunks
Bunch fresh mint, leaves picked and chopped
Bunch fresh parsley, chopped
1 tbsp za’atar (see Know-how)
½ tbsp sumac
Grated zest and juice 1 lemon, plus wedges to serve
2 tbsp extra-virgin olive oil, plus extra for drizzling
3 whole sustainable sea bream (make sure they’re gutted and scaled – ask the fishmonger to do this for you)