Fattoush Salad

INGREDIENTS

4 pita breads

60g rocket leaves

200g shredded romaine lettuce

15-20 radishes, sliced

1 small bunch of spring onions, finely sliced

½ cucumber, cut in half and sliced

2 large vine tomatoes, sliced

1 cup mint, chopped

1 cup parsley, chopped

 

Dressing:
¾ cup Zaytuna Olive Oil
¼ cup pomegranate molasses
2 tbsp sumac
2 cloves of garlic, finely minced
Salt to taste
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Chilli Flakes

METHOD

Preheat the oven to 180°c. Spilt open pita breads so you have 2 ‘sheets’ per pita. Place on a baking sheet and bake in the oven until crisp and golden. Remove from the oven and set aside to cool then break into large bite size pieces. Add all the ingredients for the dressing into a jar. Close the lid and shake well. Add remaining salad ingredients onto a serving platter including the crisp pittas. Shake the dressing again and pour generously over the salad. Toss well so everything is coated well in the dressing and serve immediately.