Fattoush with pomegranate
LEVEL: Beginner
INGREDIENTS
SERVES 4-62 pitta breads
olive oil, plus more to finish
2 tsp sumac
3 baby gem lettuce, chopped
12 cherry tomatoes, halved
2 spring onions, chopped small bunch of mint, chopped small bunch of flat-leaf parsley;
chopped
2 small cucumbers, diced
4-5 radishes, thinly sliced
1 pomegranate (optional)
FOR THE DRESSING
75ml pomegranate molasses
50ml cider vinegar
1 tsp dried mint
2 tsp sumac juice of 1 lemon
125ml olive oil
1 clove garlic, mashed
salt, to taste
METHOD
Bread is a very special thing to me, a food I would never waste, and I’m sure this comes from my upbringing. So the fattoush salad, perhaps the most famous of all Arabic salads, brings together bread and green freshness in a way that is always a delight. The dressing I use mixes pomegranate molasses, a sharp, sweet syrup reminiscent of a sour treacle, with lemon juice and olive oil.
Preheat the oven to 200°C/180°C fan/gas 6. Cut the pitta bread into 1-2cm squares and spread these out on a baking tray. Pour a little oil over them, then sprinkle with sumac and toss so thev’re lightly coated. Bake in the oven for 15-20 minutes, or until the pitta squares have crisped and started to brown. Remove from the oven and leave to cool.
Put the lettuce in a bowl with the herbs, cucumber, tomatoes and spring onions. Scatter the radish slices over the top and sprinkle with the pomegranate seeds.
Make the dressing by whisking the ingredients together until smooth. Then add salt and to taste. I like this dressing quite tart but play with the flavour to suit yourself.
To serve, simply pour about half the dressing on the salad, add the pitta croutons and toss everything together. Have the remainder of the dressing in a bowl on the table to serve alongside.
