This is my version of a turkish fattouche. It’s light and fresh, but still filling with the protein in cannellini beans, and the carbs if you include the bread.


  • Tomatoes (I used a mix of heirloom varieties here and they were so beautifully flavoursome)
  • Red capsicum
  • Lebanese cucumber
  • Fennel bulb
  • Flat leaf parsley
  • Kalamatta olives
  • Canelinni or butter beans
  • Turkish bread croutons (Turkish bread chopped into small cubes, lightly sprayed with olive oil, and cooked in a 180 degree celcius oven for 20 minutes or until crisp)
  • Sesame seeds to top

For the dressing

  • juice of one lemon
  • one clove garlic - minced
  • 1 tbs olive oil

I know I don’t usually eat white bread, and this salad works nicely without the bread too, plus it makes it quicker to throw together - but this is with the bread just for the record, and because the croutons are Ken’s favourite part. 

Previously we’ve accompanied this with lemon and sumac prawns and it was a great match.