Fattoush

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. 1 tbs sumac (see note)
2. 125ml (1/2 cup) olive oil
3. 2 tbs pomegranate molasses (see note)
4. Method
5. To make fattoush dressing, whisk together sumac, oil and pomegranate molasses in a small bowl.
6. Place cos lettuce, spring onions, tomatoes, cucumbers, radishes, parsley and mint in a large bowl and toss gently to combine.
7. Pour over dressing, season with salt and toss to combine. Scatter with torn pita bread to serve.

Notes

• 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.

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