61min 4 ppl
Fattoush
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 4g
Carbs 20g
Fats 10g
About this dish
A bread salad built to use up yesterday's pitta, torn and toasted until it shatters, then tossed through crisp lettuce, cucumber and tomato with a tart sumac and pomegranate molasses dressing. It should be dressed only at the very last minute, while the bread still has some crunch left to lose.
Allergy Info
Gluten
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Pita Bread2 wholestart 1 hour aheadMake your own
Ingredients
Fresh Produce
- Romaine lettucechopped1 whole
- Cucumberdiced1 whole
- Cherry tomatoeshalved200 g
- red onionthinly sliced0.5 whole
- Flat-leaf parsleyroughly chopped15 g
- Fresh Mintroughly chopped10 g
- Lemon juice30 ml
- Garlic clovescrushed1
Dried Goods
- Pitta breadsplit and torn into rough pieces2 whole
Spices & Seasonings
- Sumacdivided1 tbsp
- Fine sea salt0.5 tsp
Oils & Condiments
- Extra-virgin olive oil60 ml
- Pomegranate Molasses1 tbsp
Utensils
- Baking tray
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Heat the oven to 200°C and tear the pitta breads into rough bite-sized pieces.
Approx. 3 minutes
2
Spread the torn pitta over a baking tray and toast for eight to ten minutes, turning once, until deeply golden and completely crisp.
Approx. 9 minutes
3
While the bread toasts, chop the romaine lettuce, dice the cucumber, halve the cherry tomatoes and thinly slice the red onion.
Approx. 8 minutes
4
Whisk together the extra-virgin olive oil, lemon juice, pomegranate molasses, crushed garlic, half the sumac and the salt to make the dressing.
Approx. 3 minutes
5
Combine the lettuce, cucumber, tomatoes, red onion, parsley and mint in a large bowl.
Approx. 3 minutes
6
Toss the salad with the dressing, scatter over the crisp pitta and the remaining sumac, and serve immediately.
Approx. 2 minutes
