Fattoush-style toasted bread salad with sumac and pomegranate

Crisp lettuce, cucumber, tomato and toasted pita tossed in a tangy sumac and pomegranate molasses dressing — Lebanon’s answer to panzanella.

Ingredients

• 1 small pita bread, torn into rough pieces
• 2 tbsp olive oil
• 1 romaine or little gem lettuce, torn
• 1 cucumber, diced
• 4 ripe tomatoes, diced
• 4 spring onions, sliced
• 1 small radish, thinly sliced (optional)
• A handful of fresh parsley, chopped
• A handful of fresh mint, chopped
• 1/2 tsp sumac
• For the dressing: 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 1 tsp sumac
• 1/2 tsp ground cumin
• Salt and black pepper

Method

1. Toast the pita. Heat 2 tbsp olive oil in a frying pan and fry the torn pita pieces for 3-4 minutes until crisp and golden. Drain on kitchen paper and sprinkle with a pinch of salt and the 1/2 tsp sumac.

2. Combine the salad. In a large bowl, toss the lettuce, cucumber, tomatoes, spring onions, radish (if using), parsley and mint.

3. Make the dressing. Whisk the olive oil, pomegranate molasses, lemon juice, garlic, sumac and cumin together. Season.

4. Toss the salad with the dressing, then scatter the toasted pita on top and serve immediately (so the pita stays crunchy).

Notes

Fattoush is a ‘bread salad’ — the toasted or stale pita is the point. Use the stalest pita you can find for the best crunch.