Fattoush salad
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Toasted pita, sumac and pomegranate molasses elevate this Lebanese salad way beyond the ordinary. If you have slightly stale pita or Lebanese bread on hand, this is the perfect recipe for putting it to good use.
Ingredients
Wholemeal pita bread
2 medium, (2 x 50g)
Iceberg lettuce
½ head(s), medium, chopped
Tomato(es)
500 g, vine-ripened truss variety, cut into thin wedges
Lebanese cucumber
2 medium, halved lengthways, sliced
Green shallot(s)
2 individual, finely sliced
Fresh mint
¼ cup(s), leaves, coarsely chopped
Oil spray
2 x 3 second spray(s)
Garlic
1 clove(s)
Lemon juice
¼ cup(s), fresh, (60ml)
Olive oil
¼ cup(s), (60ml)
Ground sumac
2 tsp
Pomegranate molasses
2 tsp
Instructions
1
Preheat oven to 200°C . Lightly spray both sides of pita with oil and place on a large baking tray. Bake for 12-15 minutes, turning halfway through, until crisp. When cool enough to handle, break the pita into bite-size pieces.
2
Meanwhile, to make dressing, finely chop garlic with ½ teaspoon salt on a chopping board, then use the flat side of the knife to crush garlic and salt into a paste. Transfer garlic paste to a medium bowl with remaining ingredients and whisk until combined.
3
Combine lettuce, tomatoes, cucumbers, shallots, mint and pita pieces in a large bowl. Whisk dressing again, then drizzle over salad and toss well. Season with salt and pepper. Stand salad for 15 minutes before serving.
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