Nadiya's Family Favourites: Fruit Salad Fattoush

A classic salad gets the breakfast treatment.

A classic salad gets the breakfast treatment

(Credit: Hungry Gap Productions Ltd.)

"Fattoush is a Middle Eastern salad, well known for the crisp, toasted bread bits that adorn the top. The mixture of different textures is what makes this one of my favourite salads to prepare and eat. But, as you may know by now, I cannot for the life of me leave any recipe alone! So this is my breakfast version, full of fresh, frozen and dried fruits and seeds, which means loads of variety. Not forgetting the most important part, the crispy bits on top, for which I’ve used toasted cinnamon tortillas." - Nadiya Hussain

Fruit Salad Fattoush

By Nadiya Hussain


For the crispy tortillas:

  • 4 small flour tortilla wraps, cut into 1cm pieces
  • 20g unsalted butter, melted
  • 35g brown sugar
  • ½ tsp ground cinnamon
  • A pinch of salt

For the fruit salad:

  • 400g fresh strawberries, hulled and quartered
  • 1 large orange, peeled and segmented
  • 125g dried pineapple, roughly chopped (I use scissors, much easier than a knife)
  • 200g green grapes, halved
  • 200g frozen blueberries
  • 150g frozen raspberries
  • 3 passion fruit, halved and pulp spooned out
  • 2 tbsp sunflower seeds
  • 25g fresh flat-leaf parsley, roughly chopped


Begin by making the crispy bits. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the tortilla pieces in a large baking tray, so they can all sit in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so each piece is coated. Sprinkle over the sugar and cinnamon and get in there, making sure everything is coated well. Sprinkle over the salt. 

Pop into the oven and bake for 10 minutes, making sure to keep a close eye on the tortillas so they don’t burn. Halfway through, take the tray out and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped on to the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. 

Once they are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. 

Put all the salad ingredients into a large bowl and mix together. I like to do this just before serving, so that the frozen fruit stays frozen.

Serve in individual bowls and sprinkle those oh so delicious crispy bits over the top.

Yield: Makes 8 servings

This recipe originally appeared on Nadiya's Family Favourites - Series 1. Stream it now on CBC Gem


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