Fattoush Recipe: Crispy Levantine Bread Salad with Sumac and Pomegranate

• •2 loaves Arabic flatbread, cut or torn into bite-sized pieces
• •1 head romaine lettuce, coarsely chopped
• •3 small cucumbers and 3 ripe tomatoes, cut into chunky dice
• •4 red radishes, thinly sliced, and 3 spring onions, sliced
• •1/2 bunch flat-leaf parsley and 1/2 bunch fresh mint leaves (plus purslane if available)
• •2 tbsp pomegranate molasses and 1 tbsp ground sumac
• •Juice of 1 lemon, 60 ml extra-virgin olive oil, 1 small crushed garlic clove and salt

Preparation Steps

1. 1Toss the flatbread pieces with 1 tbsp olive oil and a pinch of sumac, spread on a baking tray and bake in a hot oven for 8 minutes until golden and crisp, then set aside to cool.
2. 2Place the chopped romaine, cucumbers, tomatoes, radishes, spring onions and roughly torn parsley, mint and purslane leaves in a wide salad bowl.
3. 3Whisk together the olive oil, lemon juice, pomegranate molasses, ground sumac, crushed garlic and salt in a small bowl or jar until emulsified.
4. 4Right before serving, pour the dressing over the vegetables and toss gently, then scatter the toasted bread on top with a final dusting of sumac and a drizzle of pomegranate molasses.