Recipe taken from:
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 3/4 teaspoon salt, divided
- 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
- 2 (7-inch) pitas
- 3 cups chopped tomato
- 1/2 cup chopped green onions
- 1/3 cup chopped fresh mint
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- 1/2 chopped red onion
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, red pepper and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
Notes & Tips:
Fattoush is a traditional Lebbonese food served as a starter, without meat. Adding the meat makes it more of a main dish. We thought this dish was a tad bland, the oven toasted pita chips made this dish. I also added the red onion. I think next time I would make this and use less mint, and maybe some crushed red pepper. Also, I think feta cheese would be a great addition.
Good, kind of bland, too much mint.
Calories: 314 (25% from fat)
Fat: 8.6g (sat 2.1g,mono 4.6g,poly 1.3g)
Photo taken from www.cookinglight.com