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20 minutes
One pot

Pistachio Shrimp Fattoush

with Toasted Pita & Sumac Vinaigrette

Cooking time

20 minutes




410 /serving

Few salads satisfy the soul and offer as much variety in flavour as a giant bowl of fattoush—a crunchy Levantine salad made from toasted pieces of khubz (pita) tossed with hearty greens, radishes, tomatoes and cucumbers. Dressed generously in olive oil and spiced with the pungent tartness of sumac, our version features pan-seared honey-kissed shrimp with toasted pistachios and fresh mint for a lingering, cooling effect. Try this wonder-salad once, and next thing you know, the whole family will be begging for it for dinner.

We will send you:

  • 450g Shrimp
  • 90g Radishes
  • 1 Bunch of mint
  • 2 Cucumbers
  • 2 Tomatoes
  • 1 Head of lettuce
  • 7g Honey
  • 50g Pistachios
  • 60ml Creamy sumac vinaigrette
  • 3 Pita

Contains: Shrimp, Pistachios, Wheat

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
24 g
Saturated Fat
3 g
880 mg
Total Carbs
28 g
6 g
22 g
5 g
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Mise en place
Roughly chop the lettuce, discarding the root end. Halve the radishes; thinly slice into half-moons. Thinly slice the cucumbers crosswise. Medium-dice the tomatoes. Medium-dice the pita. Pick the mint leaves off the stems; roughly chop the leaves, discarding the stems.
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Toast the pita
In a large pan, heat a generous drizzle of olive oil on medium-high. Add the diced pita to the pan and toast, stirring frequently, 3 to 4 minutes, until crispy; season with S&P. Transfer to a plate lined with paper towel. Reserve the pan.
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Toast the pistachios
In the same pan, heat a drizzle of olive oil on medium. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, until fragrant. Transfer to a cutting board. Once cool enough to handle, chop the pistachios; season with S&P. Reserve the pan.
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Cook the shrimp
In the same pan, heat a drizzle of olive oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a large bowl. Drizzle the shrimp with the honey. Add the chopped pistachios and toss to combine.
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Plate your dish
In a second large bowl, combine the lettuce, tomatoes, cucumbers, radishes, mint, sumac vinaigrette and 2 tbsp olive oil; season with S&P to taste and toss to combine. Divide the salad between your plates. Top with the toasted pita croutons and pistachio-coated shrimp. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.