Fattoush Salad

Prep: 20 min  |  Cook: 10 min  |  Serves: 4

Fattoush was created to use up day-old bread, and the toasted pita is what makes it special. Sumac brings a lemony tang.

Ingredients

• 2 pita breads, torn into pieces
• 3 tbsp olive oil, for the pita
• 1 romaine heart, chopped
• 3 tomatoes, diced
• 1 cucumber, diced
• 5 radishes, sliced
• 4 spring onions, sliced
• Large handful each of flat-leaf parsley and mint, roughly chopped

Dressing

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tsp sumac, plus extra to finish
• 1 garlic clove, crushed
• Salt and pepper

Method

1. Toss the pita with olive oil and bake at 200 °C for 8-10 minutes until crisp and golden.
2. Whisk the dressing ingredients together.
3. Combine all vegetables and herbs in a large bowl.
4. Just before serving, add the dressing and toss, then fold in the pita so it stays crunchy.
5. Finish with a dusting of sumac.

Tips

Add the bread at the very last moment. Crumbled feta makes a good addition if you are not keeping it vegan.