Fattoush
A crisp Lebanese salad of fresh vegetables, herbs, toasted pita and a tangy sumac-pomegranate molasses dressing.
Ingredients
- romaine lettuce leaves1 head
- tomato3 pcs
- cucumbers2 pcs
- radish6 pcs
- green onion2 stalks
- parsley15 g
- fresh mint10 g
- pita bread2 pcs
- olive oil45 ml
- lemon juice30 ml
- garlic2 cloves
- sumac2 tsp
- pomegranate molasses15 ml
- salt1 to taste
- ground black pepper1 to taste
Instructions
Preheat the oven to 200°C. Cut the pita into small triangles, toss with 15 ml olive oil and a pinch of salt, spread in a single layer and toast for 5–7 minutes until golden and crisp.
For the dressing, whisk together 30 ml olive oil, lemon juice, pomegranate molasses, crushed garlic, 1 tsp sumac, salt and black pepper in a bowl.
Cut the tomatoes and cucumbers into small pieces, slice the radishes thinly, and slice the spring onions into rings.
Tear the lettuce leaves, finely chop the parsley and mint, and add everything together with the vegetables into a large bowl.
Pour the dressing over the vegetables, toss gently and let sit for 5 minutes for the flavors to meld.
Add the toasted pita just before serving so it stays crisp.
Sprinkle the salad with the remaining sumac and serve immediately.
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