Fattoush

Ingredients for Fattoush

• 20ml ground sumac, soaked in 20ml warm water for 15 minutes

• 45ml (or more) fresh lemon juice

• 2 tablespoons (or more) pomegranate molasses

• 2 small garlic cloves, minced

• 2 teaspoons (or more) white wine vinegar

• 1/2 teaspoons dried mint

• 3/4 cup extra-virgin olive oil

• Kosher salt

• 2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

• 60ml extra-virgin olive oil

• Kosher salt

• 3 medium ripe tomatoes, chopped, or 950ml cherry tomatoes, halved

• 450g Persian cucumbers, or one 450g English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

• 6 spring onions, thinly sliced

• 2 Little Gem or baby cos lettuces, or 1 small head cos lettuce, trimmed, cut crosswise into 3/4" strips

• 2 cups (loosely packed) flat-leaf parsley leaves

• 2 cups purslane leaves or additional 3/4"-strips cos lettuce

• 1 cup fresh mint leaves

• Ground sumac (optional)

• Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

How to make Fattoush

Combine sumac with soaking liquid, 45ml lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.