Fattoush Salad
Fattoush Salad

Ingredients

Method

  • 100ml veg oil
  • 2 pitta bread, cut into squares
  • 2 tomatoes, chopped
  • 1⁄2 cucumber, chopped
  • 1 gem lettuce, torn
  • Small handful of mint leaves, chopped
  • Large handful of parsley, chopped
  • 10 pitted olives
  • 1⁄2 pomegranate, seeds only
  • Salt and pepper
  • 1 lemon, juice only
  • 3 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 1 tsp sumac
  • Deep fry the pitta bread in the veg oil until golden brown, then drain on kitchen paper. While that’s frying away, make the dressing by mixing the ingredients in a small jug and seasoning well.
  • Mix all of the other ingredients together in a large bowl, then toss in the fried pitta bread and mix in the dressing. Serve with joy!
10 mins
4 serving
This recipe pairs perfectly with the Small Valley Chardonnay 2017 from Adelaide Hills, Australia.

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