Fattoush

Toast the pita

Heat the oven to 200°C (400°F). Tear the pita breads into bite-size pieces, toss with the olive oil and a pinch of salt, and spread in a single layer on a baking tray. Bake for 8-10 minutes, then let cool.

• 2 pita breads
• 1 tbsp olive oil
• a pinch salt

✅ C'est prêt quand : golden and crispy; crunchy once cooled

Make the dressing

In a small bowl or jar, combine the lemon juice, pomegranate molasses, sumac, garlic, salt and the 4 tablespoons of olive oil. Whisk or shake well until fully blended.

• 1 lemon, juiced lemon juice
• 1 tbsp pomegranate molasses
• 2 tsp sumac
• 1 garlic clove
• ½ tsp salt
• 4 tbsp olive oil

✅ C'est prêt quand : dressing looks smooth and well mixed

Mix the vegetables

Put the tomatoes, cucumber, radishes, green pepper, spring onions, lettuce, parsley and mint in a large bowl and combine.

• 3 tomatoes
• 1 cucumber
• 6 radishes
• 1 green pepper
• 3 spring onions
• 1 lettuce
• 1 handful each parsley and mint

✅ C'est prêt quand : vegetables are evenly mixed

Toss and serve

Pour the dressing over the vegetables and toss well. Add the pita chips right before serving so they stay crunchy, then sprinkle with a little extra sumac.

• all of it dressing from step 2
• all of it pita chips from step 1
• a pinch sumac