Fattoush Salad

Crunchy Levantine salad with fresh vegetables, herbs, sumac dressing and toasted pita added at the last moment.

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Fattoush is defined by contrast: juicy vegetables, sharp sumac and crisp bread. Drying the greens and dressing only before serving protects the pita from turning soft.

Ingredients

• 2 Arabic pita breads (split and torn into 4 cm pieces)
• 80 ml Olive oil (divided)
• 2.5 tsp Ground sumac (divided)
• 1 large Romaine lettuce (washed, dried and chopped)
• 4 medium Ripe tomatoes (cut into wedges)
• 1 large Cucumber (halved and sliced)
• 6 Radishes (thinly sliced)
• 4 Spring onions (sliced)
• 35 g Fresh parsley (roughly chopped)
• 20 g Fresh mint (leaves torn)
• 60 g Purslane (optional)
• 60 ml Lemon juice
• 2 tbsp Pomegranate molasses
• 1 Garlic clove (finely grated)
• 1 tsp Fine salt
• 0.5 tsp Black pepper
• 80 g Pomegranate seeds (optional)

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan. Toss pita with 2 tablespoons oil and 1 teaspoon sumac, then spread in one layer on a tray.
2. Bake pita for 8 to 10 minutes, turning once, until crisp and golden. Cool completely on the tray; warm bread creates steam and softens the salad.
3. Wash vegetables and herbs, then dry the lettuce, herbs and optional purslane thoroughly. Water left on leaves dilutes the dressing and stops it clinging.
4. Whisk lemon juice, pomegranate molasses, garlic, remaining sumac, salt and pepper. Slowly whisk in remaining olive oil until glossy and combined.
5. Put lettuce, tomatoes, cucumber, radishes, spring onions, parsley, mint and optional purslane in a wide bowl. Keep chilled if not serving immediately.
6. Just before eating, pour over three-quarters of the dressing and toss gently from the bottom. Taste a leaf and add more dressing or salt only as needed.
7. Fold in most crisp pita with only two or three turns, then top with the rest and optional pomegranate seeds. Serve at once before the bread absorbs the juices.