Fattoush

I was wandering aimlessly around Alderley Edge one day and came across a Lebanese restaurant. I couldn't have timed it any better as it happened to be lunch time. I sat outside and ordered a salad called Fattoush. I'd never tried it before and didn't know what to expect. When I tasted its wonderful citrus flavours I just couldn't get enough of it! 

This recipe below I think most closely resembled what I had that day.

Ingredients
serves 4-6

for the pitta croutons
2 pitta breads
2 tsp sumac
olive oil, plus more to finish

for the salad
3 baby gem lettuce, chopped into bite-sized pieces
12 cherry tomatoes, halved
2 spring onions, chopped
1 small bunch of flat-leaf parsley, chopped
2 small cucumbers, diced
4–5 radishes, thinly sliced
1 pomegranate (optional)
salt

for the dressing
75ml pomegranate molasses
50ml cider vinegar
1tsp dried mint
2 tsp sumac
125ml olive oil
1 clove garlic, mashed
juice of 1 lemon, (extra to taste)
salt, to taste

Method

Preheat the oven to 200°C Open up the pitta then cut into 1.5cm squares and place in a small mixing bowl. Pour over just a little oil and then sprinkle with the sumac.   Toss the pitta squares to evenly coat all the pieces.  Place onto a baking tray and bake for 15–20 minutes until the pieces are crisp and started to brown. Remove from the oven and set aside to cool. Whisk together all the ingredients for the dressing adding salt to taste and extra lemon if you prefer. Construct the salad by putting the lettuce, herbs, tomatoes, spring onions, radish and cucumber in a bowl. Then pour about half the dressing over the salad. Add a few handfuls of the pitta croutons (judge yourself how much) and toss everything together.  Sprinkle over some pomegranate seeds. (optional) Have the remainder of the dressing available if someone wants to add more.