Pomegranate Fattoush
Pomegranate Fattoush



  • 2 pittas
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 lemon
  • 1 tbsp pomegranate molasses
  • 1 clove of garlic
  • ½ pomegranate, seeds only
  • 500g mixed tomatoes, chopped
  • 1 small cucumber, chopped
  • 6 spring onions, chopped
  • 1 bunch of parsley, chopped
  • 6 radishes, sliced
  • 1 lettuce, leaves separated
  • 1 tsp sumac
  • Preheat the oven to 160C. Open the pittas and drizzle with olive oil, sprinkle with seasoning and oregano, and bake for 12-15 mins or until golden and crisp. Leave to cool then break into pieces. Meanwhile, make your dressing by whisking together 2 tbsp of oil, the lemon juice and pomegranate molasses. Add the crushed garlic clove, season well, and set aside.
  • Toss all of the salad ingredients together, then scatter with the pitta chips and pomegranate seeds, and drizzle with a generous amount of the dressing. Sprinkle with the sumac, and serve.
15 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box