Levantine cuisine · Salads & Mezze

Fattoush

Crisp bread salad with toasted flatbread, sumac and pomegranate molasses – fresh, tangy, addictive.

Ingredients · for 4 servings

• 2 flatbreads (stale)
• 1 romaine lettuce
• 3 tomatoes
• 1 cucumber
• 5 radishes
• 4 scallions
• 1/2 bunch mint
• 2 tsp sumac
• 2 tbsp pomegranate molasses
• 1 lemon
• 6 tbsp olive oil
• Salt

Instructions

1. Tear the flatbread into pieces and toast in 2 tbsp olive oil in a pan (or in the oven) until golden and crisp.
2. Cut the lettuce into bite-sized pieces; roughly dice the tomatoes and cucumber, and slice the radishes.
3. Finely slice the scallions and mint.
4. For the dressing, whisk together the lemon juice, pomegranate molasses, sumac, salt and the remaining olive oil.
5. Toss the vegetables with the dressing and let sit for 5 min.
6. Fold in the bread chips only right before serving, so they stay crisp, and sprinkle with extra sumac.