Fattoush
A crunchy Levantine salad of toasted pitta, cos lettuce, tomato, cucumber, radish and herbs in a sharp lemon, sumac and pomegranate dressing.
Method
- 1
Heat the oven to 200°C. Split each pitta into two thin layers and tear them into bite-sized pieces.
- 2
Toss the pitta with 2 tablespoons of the oil and a pinch of salt and spread it on a baking tray.
- 3
Bake, shaking the tray once, until golden and crisp.
- 4
Whisk the remaining oil with the lemon juice, pomegranate molasses, garlic, half the sumac and a good pinch of salt.
- 5
Put the lettuce, tomatoes, cucumber, radishes, spring onions, parsley and mint in a large bowl.
- 6
Just before serving, pour over the dressing and toss well.
- 7
Add most of the pitta and toss briefly, so some pieces soften while others stay crisp.
- 8
Scatter the rest of the pitta and sumac on top and serve at once.
Notes
- Frying the pitta in oil is richer and more traditional. Baking it is lighter and easier.
- Without pomegranate molasses, add an extra squeeze of lemon and a pinch of sugar.
- Purslane is a classic addition when you can find it.
Equipment
Baking tray, Large salad bowl, Small bowl, Whisk