Lebanese Fattoush Salad

Ingredients

• 2 pita bread or 1 lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt / kosher salt
• 5 cups cos/romaine lettuce , cut into large bite size pieces
• 2 Lebanese cucumbers , thinly sliced into 3mm rounds
• 1 cup cherry tomatoes , halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion , thinly sliced
• 5 red radish , finely sliced
• 1/2 cup mint leaves , lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove , finely grated or crushed using garlic crusher
• 1 tsp sumac (still worth making without)
• 1/2 tsp cooking salt / kosher salt

Steps

1. Preheat oven to 220°C/425°F (200°C fan-forced).
2. Separate the pita bread into 2 thin sheets. Cut into 3cm / 1.2" squares.
3. Pile on a tray, drizzle with olive oil, toss, then sprinkle with the salt and toss again.
4. Spread on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.
5. Dressing – Shake the dressing ingredients in a jar until well combined.
6. Salad – Place the Salad ingredients in a large bowl. Drizzle over half the dressing, toss. Add most of the crispy pita chips, drizzle with remaining dressing and toss again.
7. Serve – Transfer into a serving bowl, top with remaining crispy pita and serve immediately.

Source

recipetineats.com