Black Friday 20% off

Deluxe Fattoush Salad by Sunday Kitchen & Nourie Flayhan

A celebration of heritage, memory and cooking with love.
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Inspired by Sunday Kitchen—a mother–daughter duo who preserve Lebanese food traditions—this poster honours their sacred Sunday ritual of preparing meals, welcoming guests and showing love through food.

Lebanese illustrator Nourie Flayhan brings this spirit to life, capturing the quiet strength of women cooking side by side and turning this recipe into a visual love letter to family, heritage and the stories passed down through generations.

This poster speaks to generosity, belonging, and food as an expression of love and heritage.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days


• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Deluxe Fattoush Salad
Deluxe Fattoush Salad
Deluxe Fattoush Salad
Deluxe Fattoush Salad
Deluxe Fattoush Salad
Deluxe Fattoush Salad
 Los Angeles, USA 

Nourie Flayhan

Artist
  
Nourie is a Lebanese illustrator and visual storyteller whose work is deeply rooted in heritage, memory and the lives of women. Born to Lebanese parents and raised across Kuwait, Lebanon and the UK, Nourie’s art reflects a layered sense of identity and belonging that resonates across the diaspora. Known for her richly symbolic style, Nourie’s illustrations use flowing lines, luminous colours and evocative details to explore personal and collective histories. She centres women’s experiences in her work, drawing from Arabic poetry and the quiet rituals of everyday life. Her art has appeared in global campaigns for Gucci Beauty, Cartier and Carolina Herrera, yet remains grounded in documenting cultural heritage, sparking dialogue and celebrating the strength of women who sustain traditions across generations.
 Sydney 

Sunday Kitchen

Cooks
 Sunday Kitchen 
Sunday Kitchen is the mother–daughter duo of Sivine and Karima, who honour Lebanese food traditions through storytelling, teaching and shared meals. For them, Sundays were sacred—a time to cook side by side, welcome guests, and show love through food. What began as a personal ritual has grown into a thriving cooking school and community, where they pass down recipes, techniques and cultural knowledge to the next generation. This philosophy is also at the heart of their cookbook Sofra—a love letter to their family, their culture and the women who came before them. Through recipes, stories and family anecdotes, Sofra preserves and shares Lebanese food heritage with the diaspora and beyond.
Nourie Flayhan Sunday Kitchen
Nourie is a Lebanese illustrator and visual storyteller whose work is deeply rooted in heritage, memory and the lives of women. Born to Lebanese parents and raised across Kuwait, Lebanon and the UK, Nourie’s art reflects a layered sense of identity and belonging that resonates across the diaspora. Known for her richly symbolic style, Nourie’s illustrations use flowing lines, luminous colours and evocative details to explore personal and collective histories. She centres women’s experiences in her work, drawing from Arabic poetry and the quiet rituals of everyday life. Her art has appeared in global campaigns for Gucci Beauty, Cartier and Carolina Herrera, yet remains grounded in documenting cultural heritage, sparking dialogue and celebrating the strength of women who sustain traditions across generations.
Sunday Kitchen is the mother–daughter duo of Sivine and Karima, who honour Lebanese food traditions through storytelling, teaching and shared meals. For them, Sundays were sacred—a time to cook side by side, welcome guests, and show love through food. What began as a personal ritual has grown into a thriving cooking school and community, where they pass down recipes, techniques and cultural knowledge to the next generation. This philosophy is also at the heart of their cookbook Sofra—a love letter to their family, their culture and the women who came before them. Through recipes, stories and family anecdotes, Sofra preserves and shares Lebanese food heritage with the diaspora and beyond.
Sunday Kitchen's Deluxe Fattoush Salad

Taste For It

Sunday Kitchen's Deluxe Fattoush Salad

Lunch Dinner
  • PREP: 40 mins
    • |
  • COOK: 5 Min
    • |
  • Serves 4

Mum loves to joke that the fattoush of her childhood consisted of no more than four vegetables and relied on what was in season in the garden or whatever she could find in the fridge. I am completely responsible for the exaggeration of the ingredients here.

Recipe & Image from Sunday Kitchen's cookbook 'Sofra'

  • For the Salad
  • 3 Lebanese cucumbers
  • 3 tomatoes
  • ½ yellow bell pepper
  • ½ red bell pepper
  • 5 spring onions (scallions)
  • 3 tomatoes
  • 1 bunch small radishes
  • 1 cos lettuce
  • ¼ small white cabbage
  • ¼ small purple cabbage
  • ½ bunch mint
  • 1 bunch parsley
  • 1 bunch purslane
  • 1 bunch oregano
  • 1 loaf of Lebanese bread
  • 1 pomegranate
  • For the dressing
  • 60ml pomegranate molasses
  • 120ml lemon juice
  • 120ml olive oil
  • Sea salt
  • 1 tbsp sumac, plus extra for serving
  • 2 garlic cloves, crushed

Step 1.
Wash all of the vegetables and fresh herbs and leave them to dry.
Step 2.
I like to remove the leaves from the stems of fresh herbs and keep them whole, that way I can taste each herb in each mouthful. Preparing the fattoush can be done the day before (minus the tomatoes, which I like to dice fresh on the day) and kept in an airtight container in the fridge, along with the dressing in a jar.
Step 3.
Dice the cucumbers, tomatoes, peppers and spring onions to size; keep this a consistent 1cm. Chop the radishes into discs then matchsticks, like a julienne. The cos lettuce can also be chopped in 1cm lengths. Using a sharp knife, finely slice the cabbages, start from the tip of the wedge and work your way around, keeping the slices thin and consistent.
Step 4.
Pick off the leaves of the mint, parsley and purslane, if using, and oregano and set aside in a bowl. If the mint leaves are large, cut them in half, too.
Step 5.
If you do not want to fry the bread, you can place it in the oven at 180C/350F and bake it until crisp, then lightly crush with your hands into a bowl to garnish the fattoush. If you are frying all the bread as part of the spread, then by all means crush with your hands to garnish at the end.
Step 6.
In a small mixing bowl, combine the dressing ingredients and mix well with a fork.
Step 7.
To assemble, toss half the pomegranate seeds with all the remaining ingredients, except for the bread, with the dressing, and combine using your hands. Scoop the salad into a serving bowl. Scatter the crushed Lebanese bread on top along with the remaining pomegranate seeds and an extra pinch of sumac. Serve immediately.

Sunday Kitchen's Deluxe Fattoush Salad

  • Prep: PREP: 40 mins
  • Cook: COOK: 5 Min
  • Serves: Serves 4

Ingredients

  • For the Salad
  • 3 Lebanese cucumbers
  • 3 tomatoes
  • ½ yellow bell pepper
  • ½ red bell pepper
  • 5 spring onions (scallions)
  • 3 tomatoes
  • 1 bunch small radishes
  • 1 cos lettuce
  • ¼ small white cabbage
  • ¼ small purple cabbage
  • ½ bunch mint
  • 1 bunch parsley
  • 1 bunch purslane
  • 1 bunch oregano
  • 1 loaf of Lebanese bread
  • 1 pomegranate
  • For the dressing
  • 60ml pomegranate molasses
  • 120ml lemon juice
  • 120ml olive oil
  • Sea salt
  • 1 tbsp sumac, plus extra for serving
  • 2 garlic cloves, crushed

Method

Step 1.
Wash all of the vegetables and fresh herbs and leave them to dry.
Step 2.
I like to remove the leaves from the stems of fresh herbs and keep them whole, that way I can taste each herb in each mouthful. Preparing the fattoush can be done the day before (minus the tomatoes, which I like to dice fresh on the day) and kept in an airtight container in the fridge, along with the dressing in a jar.
Step 3.
Dice the cucumbers, tomatoes, peppers and spring onions to size; keep this a consistent 1cm. Chop the radishes into discs then matchsticks, like a julienne. The cos lettuce can also be chopped in 1cm lengths. Using a sharp knife, finely slice the cabbages, start from the tip of the wedge and work your way around, keeping the slices thin and consistent.
Step 4.
Pick off the leaves of the mint, parsley and purslane, if using, and oregano and set aside in a bowl. If the mint leaves are large, cut them in half, too.
Step 5.
If you do not want to fry the bread, you can place it in the oven at 180C/350F and bake it until crisp, then lightly crush with your hands into a bowl to garnish the fattoush. If you are frying all the bread as part of the spread, then by all means crush with your hands to garnish at the end.
Step 6.
In a small mixing bowl, combine the dressing ingredients and mix well with a fork.
Step 7.
To assemble, toss half the pomegranate seeds with all the remaining ingredients, except for the bread, with the dressing, and combine using your hands. Scoop the salad into a serving bowl. Scatter the crushed Lebanese bread on top along with the remaining pomegranate seeds and an extra pinch of sumac. Serve immediately.

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We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

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