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Fattoush salad

Fattoush salad

Total Time
35 min
20 min
15 min
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.


Wholemeal pita bread

2 medium, (2 x 50g)

Iceberg lettuce

½ head(s), medium, chopped


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)


1 clove(s)

Lemon juice

¼ cup(s), fresh, (60ml)

Olive oil

¼ cup(s), (60ml)

Ground sumac

2 tsp

Pomegranate molasses

2 tsp


  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.


TO STORE: Pita can be toasted and broken into pieces 1 day ahead. Keep in an airtight container until ready to assemble salad. TO REFRIGERATE: Dressing and salad (without pita pieces) can be stored in separate reusable containers or jars, for up to 3 days. Toss salad with pita pieces and dressing 15 minutes before serving.