Spring Radish Fattoush with Sumac Vinaigrette & Minted Basmati Rice

Spring Radish Fattoush

with Sumac Vinaigrette & Minted Basmati Rice


Middle Eastern Dinner Salad Side Dish Appetizer Leafy Greens Root Vegetables Nut-Free Soy-Free Summer Recipes Party Foods
2 2
40 min


  1. ½ cup brown basmati rice
  2. 1 fennel bulb
  3. 4 oz cherry tomatoes
  4. 1 Persian cucumber
  5. 2 scallions
  6. 1 whole wheat pita
  7. 5 oz easter egg radishes
  8. 1 garlic clove*
  9. 1 lemon
  10. 1 tbsp + 1 tsp sumac
  11. 1 tbsp dried mint
  12. Fresh parsley
  13. 6 oz chopped romaine
  14. 3 tbsp olive oil**
  15. Salt and pepper**
  16. *The head of garlic included in this recipe bag is for all recipes in the box this week.
  17. **Not Included
  18. Please rinse and dry all produce


  • Whisk
  • Small saucepan


Cook the rice

In a small saucepan, combine the rice, 1¼ cups water, and a pinch of salt. Bring rice to a boil, reduce heat to low, cover, and cook until rice is tender all the water is absorbed, about 30 to 35 minutes. Turn off heat, and leave covered for 5 minutes. Fluff rice with a fork.

Prepare the fennel

While the rice is cooking, preheat the oven to 350°F. Trim the dark green stems and fronds from the fennel bulb. Discard the stems. Rough chop the fronds. Next, halve the bulb, cut out the v-shaped core from the bulb, and discard the core. Thinly slice the fennel. Transfer sliced fennel and fronds into a large bowl.

Prep ninja

Halve the cherry tomatoes. Thinly slice the cucumber and scallions. Add the chopped vegetables to the bowl with the fennel. Place whole wheat pita bread directly on oven rack to toast, about 3 to 5 minutes. It should be crisp.

Vibrant Vinaigrette

Mince one radish. Peel and mince 1 garlic clove. Transfer both to a medium bowl. Halve the lemon and juice it into the bowl with the radish and garlic. Add 1 tbsp sumac, 1 tsp dried mint, and 2 tbsp of olive oil. Whisk to combine your vinaigrette.

Finishing touches

To make the salad, thinly slice the remaining radishes and their greens, and add to the vegetable bowl. Tear the parsley leaves and tender stems and add to the vegetables. Tear large pieces of romaine and also add to the bowl. Break the toasted pita into pieces and toss them into the salad bowl. Drizzle in sumac vinaigrette, sprinkle with salt and pepper, and toss well to combine.

Finish it up

Into the cooked rice, stir remaining 2 tsp dried mint and 1 tbsp olive oil. Season with salt and pepper. Divide radish fattoush between large plates and sprinkle with remaining sumac. Serve with minted rice. Dig in!