– Serves 4 as a mezze.
– Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.
– Pomegranate molasses is from selected supermarkets and delis.
– Fattoush or tabouleh? It’s the eternal dilemma when ordering mezze, often solved by ordering both! Fattoush is, in a way, the peasant brother of tabouleh; a salad made from the garden’s goodies and grilled bread. The dressing is a simple preparation of sumac and olive oil, and the grilled bread (some prefer it fried… another dilemma) is added at the very last minute to keep it crunchy.

Ingredients

1 baby cos lettuce, thickly shredded
2 spring onions, roughly chopped
2 vine-ripened tomatoes, roughly chopped
2 Lebanese cucumbers, halved, sliced on the diagonal
6 red radishes, cut into small wedges
1 cup firmly packed flat-leaf parsley, torn
1 cup firmly packed mint leaves, torn
1 pita bread, toasted, broken into pieces

Fattoush dressing
1 tablespoon sumac (see note)
125ml (1/2 cup) olive oil
2 tablespoons pomegranate molasses (see note)

 

Cooking Method

1) To make fattoush dressing, whisk together sumac, oil and pomegranate molasses in a small bowl.

2) Place cos lettuce, spring onions, tomatoes, cucumbers, radishes, parsley and mint in a large bowl and toss gently to combine.

3) Pour over dressing, season with salt and toss to combine. Scatter with torn pita bread to serve.

 

Source: taste.com.au
Photography by Steve Brown

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