Fattoush salad
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Add a fresh crunch to your sharing spread with a delicious, veg-filled salad
Ingredients
Wholemeal Pitta Bread
2 medium
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
8 individual
Cucumber
½ individual, extra large
Spring Onions
2 medium
Lettuce
1 individual, Cos
Mint, Fresh
2 tablespoon(s)
Garlic
2 clove(s)
Salt
½ teaspoon(s)
Sumac
2 teaspoon(s), level
Pomegranate Molasses
2 teaspoon(s)
Lemon Juice, Fresh
75 ml
Olive Oil
75 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking sheet with kitchen foil and arrange the pitta breads on top. Mist both sides of each pitta with cooking spray, then bake for 15 minutes, turning halfway, until crisp and golden. Set aside until cool enough to handle, then break into bite-size pieces.
2
In a large bowl, combine the tomatoes, cucumbers, spring onions, lettuce, mint and toasted pitta pieces.
3
Whisk together the garlic, salt, sumac, pomegranate molasses, lemon juice and oil in a small jug. Pour over the salad, toss to coat then set aside for 15-30 minutes to allow the flavours to develop, then serve.
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