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Fattoush Salad

Time
20 min
Servings
4

A Fattoush is a Middle Eastern inspired summer salad which incorporates delicious seasonal produce, chickpeas, pitta bread and an array of fresh herbs. Best of all, it can be thrown together in moments. The fresh crunch of the garden vegetables and crispness of the pitta bread combine oh so perfectly with the pomegranate molasses and lemon dressing. Enjoy!

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Ingredients
  • 1 large wholemeal pitta bread
  • Olive oil
  • 2 teaspoon Sumac (Arabic herbs)
  • 400g chickpeas, drained and rinsed
  • 1 punnet mixed colour baby tomatoes, halved (or cherry tomatoes)
  • 1 cucumber, cut in half lengthwise and sliced into chunks
  • 5 small radishes, quartered
  • 1 tablespoon red onion, finely chopped
  • 1/2 cup whole mint leaves
  • 1/2 cup parsley, chopped
  • 3 tbsp of pomegranate seeds
Dressing ingredients
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon pomegranate molasses
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Veggies first
Veggies First
Preparation
  • Preheat oven to 200 degrees celsius.
  • Place the pitta bread on a lined baking tray, spray with olive oil and sprinkle with 1 teaspoon of sumac.
  • Bake until crisp and just golden for around 10 minutes.
  • In a large bowl combine chickpeas, tomatoes, cucumber, radishes, onion, herbs and sumac and lightly toss to combine.
  • In a jar or small glass jug, whisk the lemon juice, olive oil and pomegranate molasses. Add the dressing to the salad and toss.
  • Season with salt and pepper to taste. Top with pomegranate seeds.
  • Break cooled pitta into pieces and either toss small pieces through the salad or serve on the side.
Contributor
Veggies first
Veggies First