No products in the basket.

Recipe Collection

Bagel Fattoush

Safia Shakarchi — The Good Egg — 2019

The Good Egg are known for their bagels. During lockdown in 2020, they started serving up delicious Montreal bagels to go at their Stoke Newington spot, loaded with crazy delicious flavour combinations from pastrami trout & cream cheese to harissa egg mayo & crispy bacon.

Their Bagel Fattoush salad has been a favourite on the menu for years, using thinly sliced crispy curls of bagel where a normal fattoush would have crispy bread. It’s zingy and zesty, and a great way to use a leftover bagel (if you’re brave enough to have any left over…).

Serves: 4

Prep time: 15 minutes
Cook time: 20 minutes

Photography: Safia Shakarchi

Season: Winter/Spring


For the salad
1 cucumber
200g cherry tomatoes
3 spring onions, finely chopped
1 small red onion, finely sliced
Half a day old bagel cut into thin slices
1 orange, segmented
A handful of mint, parsley and chives

30 ml olive oil
Half a lemon, juiced
Pinch sumac
Pinch sea salt flakes

Green oil
Half bunch of dill
Bunch of chives
100ml olive oil
100ml rapeseed oil


  1. Preheat the oven to 180°C/160°C fan/gas mark 4.

  2. Toss the sliced bagel pieces in olive oil and bake them for 10 minutes until golden and crispy.

  3. Meanwhile to make your green oil, bring a pan of salted water to the boil and prepare a bowl of ice water. Quickly blanch your herbs in the boiling water for 20 seconds and then plunge into ice water. Dry your herbs thoroughly with a tea towel removing as much moisture as possible.

  4. Add the herbs to a blender with both oils and blend until smooth. Pass your mixture through a sieve over a bowl catching the bright green oil at the bottom.

  5. Cut the cucumber in half lengthwise and scoop out the seeds. Cut each half diagonally into slices and place into a large bowl.

  6. Cut the cherry tomatoes in quarters and add to the cucumber. Add the cooled bagel slices, spring onion, red onion slices and finely chopped herbs.

  7. Dress your salad with olive oil, lemon juice, sea salt flakes and lots of sumac. Finish with segments of orange and a good drizzle of green oil before serving.

— about the author

The Good Egg started life with friends cooking together on the street food markets of London in 2012.

Since then, their menus have stayed inspired by the food that co-founders Oded, Joel & Alex grew up eating and loving; travels to the vibrant city (and Oded’s hometown) of Tel Aviv, afternoons spent in classic Jewish delis of North America and childhood memories of Brick Lane beagles make up a menu that we can’t quite pin point on a map.



Leave a Reply

Please rate*

Your email address will not be published. Required fields are marked *

— the pantry post.

sign up to our newsletter to recieve the latest food news, recipes & ideas for dining in and out.