Fattoush

Name: Fattoush
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves: 4-6
Cuisine: Middle Eastern
Ingredients: 3 Lebanese (short) cucumbers, cut into large dice; small handful of chopped dill; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon pomegranate molasses; 45 ml (1½ fl oz) extra virgin olive oil; 1 small garlic clove, crushed with 1 teaspoon sea salt; 1 tablespoon extra virgin olive oil; 6 radishes, trimmed and thinly sliced; 2 pitta breads, cut into 2 cm (¾ inch) pieces; 4 spring onions (scallions), thinly sliced; 1 baby gem lettuce, roughly chopped; 1 red capsicum (pepper), seeds and membranes discarded, cut into 2 cm (¾ inch) dice; small handful of flat-leaf (Italian) parsley; 3 teaspoons sumac, plus extra for serving; 200 g (7 oz) cherry tomatoes, halved; small handful of mint

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
35 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

I never tire of making this chopped vegetable salad laced with crisp pita nuggets and bracing pomegranate dressing.

Ingredients

1 baby gem lettuce, roughly chopped
6 radishes, trimmed and thinly sliced
200 g (7

Side dish
Vegan

Method

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

To make the crispy pitta, spread out the bread pieces on a large oven tray. Drizzle with the olive oil and sprinkle with the sumac and lots of salt and freshly ground black pepper. <