A fresh and healthy take on an Egyptian classic. This Kale Fattoush is ready in 15 minutes, bursting with flavor, full of goodness and adaptable for any meal.

Kale Fattoush [Vegan]



Cooking Time




  • 7 ounces kale or cavolo nero
  • 2 echalion shallots
  • 10 small-variety heirloom tomatoes (or other small tomatoes)
  • 8 red-skinned radishes
  • 1 zucchini
  • 5 sprigs fresh mint
  • 5 sprigs fresh parsley
  • 2 wholemeal pita or flatbreads
For the dressing:
  • Juice of ½ organic lemon
  • 1 clove garlic
  • 3 tsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp sumac
  • Pinch Himalayan pink salt (or other good salt)
  • Black pepper


  1. Tear the kale leaves into bite-sized pieces, removing the center stems, and place them in a large bowl.
  2. Make the dressing by combining all of the ingredients and giving it a good stir. Pour this into the bowl and massage the kale leaves until they are bright green and tender.
  3. Slice the shallots thinly and stir these in with the kale, helping them to marinate.
  4. Halve the tomatoes, slice the radishes into slivers and chop the leaves of the mint and parsley. Add these to the kale.
  5. Spiralise the zucchini (or use a peeler to create ribbons) and stir these in too.
  6. When you're just about ready to serve, toast the bread, cut into little squares and stir in. I like to keep some back to sprinkle on top, to retain some of the crunch.
  7. Garnish with a squeeze more lemon and a pinch more sumac.