Pomegranate Fattoush

Charmaine Lu -
  • 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