Beet And Egg Fattoush Salad - cooking recipe

Ingredients

10 None baby beets, halved
1 None flatbread
1/3 cup vegetable or olive oil + 1 tbsp
4 None eggs, at room temperature
1/4 cup lemon juice
6 None small red radishes, thinly sliced
1 None cucumber, peeled and coarsely chopped
4 None spring onions, thinly sliced
2 tbsp fresh mint leaves, torn
1/3 cup fresh flat-leaf parsley leaves, torn
1/2 tsp sumac

Preparation

Preheat oven to 350\u00b0F. Wrap beets individually in foil. Place on a baking tray and bake for 30-40 mins or until tender. Cool slightly then peel and cut in half (or quarter, if large).
Meanwhile, brush bread with 1 tbsp oil. Place on a baking tray and bake for 8 mins or until lightly browned and crisp. Cool then break into chunks.
Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 mins, drain then let cool slightly. Peel and cut into quarters.
Whisk together remaining oil and lemon juice. Season. Toss with beets, radishes, cucumber, onions, mint, parsley and bread. Serve topped with egg and sprinkled with sumac.