Fattoush with a Twist

Name: Fattoush with a Twist
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 1 teaspoon Za’atar (see Essentials); ½ teaspoon sea salt; 1 teaspoon pomegranate molasses; 140 ml extra virgin olive oil; 25 ml red wine vinegar; 25 ml fresh lemon juice, strained; 2 rounds lebanese bread; 1 tablespoon Dukkah (see Essentials); 1 teaspoon sumac; 40 ml extra virgin olive oil; 1 tablespoon shredded parsley leaves; ¼ teaspoon freshly ground black pepper; 2 green onions, finely sliced; ½ avocado, finely diced; 2 red radishes, finely sliced; 1 small cucumber, peeled, seeded and diced; 16 Roasted Cherry Tomatoes (see Essentials); 1 punnet mache cress, snipped; 2 teaspoons shredded mint leaves; 1 tablespoon shredded coriander leaves; 12 baby cos lettuce leaves (picked from the heart of the lettuce), stems removed; 1 small red onion, finely diced; ¼ teaspoon sumac

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have adapted this classic Lebanese salad to my own style. Instead of tossing the bread through the salad in the usual manner, I have made wafer-thin layers between the salad, creating a sandwich effect with a wonderful textural contrast.

Ingredients

1 small red onion, finely diced
¼ teaspoon sumac
¼ teaspoon freshly

Asia
Lebanon
Mediterranean
Vegan

Method

To make the bread wafers, Preheat the oven to 180°C. Separate each bread into two sheets, then cut out two 8 cm rounds from each sheet using a pastry cutter. Brush the bread rounds with olive oil and lay on a flat tray. Season each piece with sumac and dukkah, then lay another tray on