RatingYields6 Servings

Ingredients

2 lebanese flat-breads
¾ cup olive oil
1 medium Lebanese cucumber (seeded and cut into 2cm cubes)
2 tomatoes (seeded and cut into 2cm cubes)
8 red radishes (trimmed and cut into 2cm cubes)
5 spring onions (cut into 2cm pieces)
1 small red bell pepper/capsicum (cut into 2cm cubes)
½ cup fresh parsley (chopped)
½ cup fresh mint (chopped)
1 tsp dried oregano
2 cups Iceberg lettuce (torn into small pieces)
½ fresh pomegranate (seeds of)
1 sumac
1 lemon (juice of)
3 tbsp pomegranate molasses
3 tbsp extra virgin olive oil
½ tsp salt

Directions

1

Heat the oil in a large frying pan over a moderate heat until hot. Break up the bread into bite size pieces then fry in the oil both sides until crisp. Drain on paper towels and leave to cool completely. Discard the oil.

2

Combine all the vegetables and herbs in a large bowl and leave in fridge.

3

Whisk together the lemon juice, molasses, extra virgin olive oil, sumac and salt. Just before serving, toss into the salad the bread pieces. Pour over the dressing and stir well. Serve immediately otherwise the bread will lose its crunch.

Serve alongside pretty much anything! Seriously!

Ingredients

 2 lebanese flat-breads
 ¾ cup olive oil
 1 medium Lebanese cucumber (seeded and cut into 2cm cubes)
 2 tomatoes (seeded and cut into 2cm cubes)
 8 red radishes (trimmed and cut into 2cm cubes)
 5 spring onions (cut into 2cm pieces)
 1 small red bell pepper/capsicum (cut into 2cm cubes)
 ½ cup fresh parsley (chopped)
 ½ cup fresh mint (chopped)
 1 tsp dried oregano
 2 cups Iceberg lettuce (torn into small pieces)
 ½ fresh pomegranate (seeds of)
 1 sumac
 1 lemon (juice of)
 3 tbsp pomegranate molasses
 3 tbsp extra virgin olive oil
 ½ tsp salt

Directions

1

Heat the oil in a large frying pan over a moderate heat until hot. Break up the bread into bite size pieces then fry in the oil both sides until crisp. Drain on paper towels and leave to cool completely. Discard the oil.

2

Combine all the vegetables and herbs in a large bowl and leave in fridge.

3

Whisk together the lemon juice, molasses, extra virgin olive oil, sumac and salt. Just before serving, toss into the salad the bread pieces. Pour over the dressing and stir well. Serve immediately otherwise the bread will lose its crunch.

Serve alongside pretty much anything! Seriously!

Fatoush