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Fattoush salad with Saltbush, Fetta, and Pita

This traditionally Lebanese salad is complemented completely by the salty, herbaceous addition of saltbush.

Recipe provided to us by
Robyne Low of RiverMint Dining

Old Man Saltbush

Atriplex nummularia


For 4 servings

Salad base

1 x small head of cos baby cos lettuce, finely chopped

6 x red radishes, finely chopped

1 x green capsicum, seeds removed, sliced and then finely chopped.

2 x spring onions, very finely sliced

2 tomatoes, seeds removed, sliced and then finely chopped

1 cucumber, seeds removed, sliced and finely chopped

100g of fetta cut into small squares

1 pita bread or flatbread, thinly sliced, coated in olive oil and then toasted until crisp an oven warmed to 190 degrees. Chop roughly into chunks.

4 sprigs of fresh old man saltbush, leaves picked and stacked, then rolled into a cigar and sliced very thinly (a cutting technique called a ‘chiffonade’).


1 lemon, zested and juiced

5 tbsp extra virgin olive oil

1 tsp pomegranate molasses

1 tsp garlic paste

Salt and pepper


  • Combine the dressing ingredients until mixed. Season.
  • Combine all of the salad ingredients, including the fresh saltbush and the bread. Season.
  • Add the dressing to the salad and toss lightly, topping with remaining saltbush leaves to season.
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