Fattoush Salad
An Original Recipe by Lorraine Elliott
Preparation time: 5-10 minutes
Cooking time: 5 minutes
Serves 2
- 1 piece pita bread
- Oil for brushing
- 2-3 teaspoons sumac
- 2 teaspoons dried mint
- 1 clove garlic, peeled and finely diced
- 4 tablespoons oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon water
- 1 teaspoon honey
- Salt for taste
- 200g/7ozs. tomatoes, cut into bite sizes pieces
- 2 Lebanese cucumbers, cut on the diagonal and then halved
- 1/2 cup flat leaf parsley leaves
- 1/2 cup cos lettuce, sliced
- 1/4 red onion, thinly sliced
Step 1 - Brush bread with oil on both sides and sprinkle with half of the sumac and place in a 180C/350F for 5 minutes. Leave in the oven until needed.
Step 2 - In a small bowl, whisk the garlic, oil, pomegranate molasses, water and honey. Season with salt and taste. Place the tomatoes, cucumber, parsley, lettuce and onion in a bowl and crumble the pita over it - it should be crunchy. Add the remainder of the sumac and the mint. Toss with the dressing, season with salt and serve.
Tip: Cut pita bread into triangles, brush with a little oil and sprinkle with sumac. They make fantastic crackers!