Fattoush

Name: Fattoush
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 1 pita bread; 1 tsp olive oil; 2 tsp extra virgin olive oil; 120 g ripe tomato; 1 small cucumber; 2 radishes; 1 spring onion; 60 g cos lettuce; 15 g flat-leaf parsley; 5 g fresh mint leaves; 1 tbsp lemon juice; 2 tsp pomegranate molasses; 1 clove garlic; 1 tsp sumac; salt; black pepper

The Levantine bread salad: crisped pita tossed through tomatoes, cucumber, radish and a generous handful of parsley and mint, dressed with lemon, garlic, pomegranate molasses and plenty of sumac.

Snacks Lunch & dinner Vegan Under 400 kcal 8g+ fibre Under 30 min

21 min15 prep · 6 cookEasy386 kcalper serving

Method

Tear 1 pita open along its seam and break it into rough 3 cm pieces. Toss them with 1 tsp of olive oil and a pinch of salt, spread in a single layer in a dry frying pan over medium heat (or on a tray in a 200C oven) and toast for 6 minutes, turning once or twice, until golden and brittle. Tip onto a plate to cool and stay crisp.
Crush the garlic clove to a smooth paste with a good pinch of salt. In the base of a serving bowl whisk it with 1 tbsp of lemon juice, 2 tsp of pomegranate molasses and 1 tsp of sumac, then whisk in 2 tsp of extra virgin olive oil until the dressing thickens slightly. Season with black pepper.
Cut 120 g of tomato into 2 cm wedges or chunks and 1 cucumber into 1 cm half-moons, skin on. Slice 2 radishes thinly and cut 1 spring onion, white and green, into fine rings.