Fattoush salad with crispy pitta

Name: Fattoush salad with crispy pitta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 Pitta breads; 20 ml Olive oil; 2 g Sumac; 2 Little gem lettuce, roughly chopped; 4 Tomatoes, chopped; 1 Cucumber, chopped; 120 g Radishes, sliced; 4 Spring onions, sliced; 20 g Fresh parsley, leaves picked; 10 g Fresh mint, leaves picked; 1 Lemons, juiced; 15 ml Pomegranate molasses; 0.1 Garlic, half a small clove, crushed; 45 ml Olive oil; 4 g Sumac; 3 g Salt

Lebanon's crunchy, zingy bread salad: crisp lettuce, cucumber, tomato and radishes in a lemon and sumac dressing, topped with toasted pitta. Perfect with hummus and grilled meats.

Ingredients

3 Pitta breads
20 ml Olive oil
2 g Sumac
2 Little gem lettuce, roughly chopped
4 Tomatoes, chopped
1 Cucumber, chopped
120 g Radishes, sliced
4 Spring onions, sliced
20 g Fresh parsley, leaves picked
10 g Fresh mint, leaves picked
1 Lemons, juiced
15 ml Pomegranate molasses
0.1 Garlic, half a small clove, crushed
45 ml Olive oil
4 g Sumac
3 g Salt

Method

Heat the oven to 200°C (180°C fan). Tear the pitta into bite-sized pieces, toss with the oil and a pinch of sumac, spread on a tray and bake until golden and crisp.
Whisk the lemon juice, pomegranate molasses, garlic, olive oil, sumac and salt together.
Put the lettuce, tomatoes, cucumber, radishes, spring onions, parsley and mint in a large bowl.
Just before eating, toss the salad with the dressing and pile the crispy pitta on top so it stays crunchy. Sprinkle with a little more sumac.