Fattoush
A Lebanese bread salad with crisp toasted pitta, crunchy vegetables, fresh herbs and a tangy sumac and pomegranate dressing.
- 30 min20 prep · 10 cook
- EasyDifficulty
- 280 kcalper serving
Ingredients
- Pitta breads2
- Romaine lettuce1
- Tomatoes3
- Cucumber1
- Radishes6
- Spring onions3
- Flat-leaf parsley leaves1 cup
- Fresh mint leaves2 tbsp
- garlic1 clove
- Lemon1
- Pomegranate molasses1 tbsp
- Sumac2 tsp
- Olive oil5 tbsp
- Saltto taste
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Steps
- 1
Tear the pitta into bite-sized pieces, toss with a little oil and toast in the oven at 200 °C until golden and crisp.
- 2
Chop the lettuce, tomatoes, cucumber, radishes and spring onions into bite-sized pieces.
- 3
Whisk the crushed garlic, lemon juice, pomegranate molasses, half the sumac, the rest of the oil and salt.
- 4
Put the vegetables and herbs in a large bowl and pour over the dressing.
- 5
Add the toasted pitta at the last moment, toss and dust with the remaining sumac.
Tips and questions
- Why add the pitta at the end?
- So it stays crunchy. Once dressed it softens in a few minutes, which is the classic mistake when it sits too long.
- What can I use instead of pomegranate molasses?
- Mix a teaspoon of honey with a teaspoon of balsamic vinegar and a little extra lemon.
- Can I make it ahead?
- Yes, in parts: toast the pitta and make the dressing a day ahead, chop the vegetables a few hours ahead, and combine it all at the table.
Enjoy your meal!
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