Name: Fattoush
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 wholemeal lebanese bread (160g), cut into wedges; extra virgin olive oil cooking spray; 1 teaspoon sumac; 1 teaspoon sea salt flakes; 180 gram marinated fetta in oil; 2 tablespoon pomegranate molasses; 2 tablespoon lemon juice; 1 baby gem lettuce (180g), leaves seperated; 6 red radishes (300g), cut into quarters; 1 lebanese cucumber (130g), sliced thinly; 3 green onions, chopped; 1 medium green capsicum (bell pepper) (200g), cut into 2cm pieces; 250 gram heirloom cherry tomatoes, cut into quarters; 1/2 cup fresh mint leaves; sumac, extra, to serve

Ingredients

2 wholemeal lebanese bread (160g), cut into wedges

extra virgin olive oil cooking spray

1 teaspoon sumac

1 teaspoon sea salt flakes

180 gram marinated fetta in oil

2 tablespoon pomegranate molasses

2 tablespoon lemon juice

1 baby gem lettuce (180g), leaves seperated

6 red radishes (300g), cut into quarters

1 lebanese cucumber (130g), sliced thinly

3 green onions, chopped

1 medium green capsicum (bell pepper) (200g), cut into 2cm pieces

250 gram heirloom cherry tomatoes, cut into quarters

1/2 cup fresh mint leaves

sumac, extra, to serve

Method

1.Preheat oven to 180°C/160°C  fan. Line a large oven tray with  baking paper.

2.Arrange bread wedges on tray, in  a single layer. Spray both sides lightly with oil; sprinkle with combined sumac and salt. Bake for 10 minutes or until golden and crisp.

3.Meanwhile, drain and reserve oil from fetta into a jug or small bowl;  you will need ¼ cup (60ml).

4.To make dressing, whisk the pomegranate molasses, lemon juice and reserved fetta oil in a small bowl; season to taste.

5.Separate outer leaves from lettuce; cut heart into quarters. Place lettuce, radish, cucumber, green onion, tomato and half the mint in a large bowl; toss gently to combine.

6.Transfer salad to a large platter; top with crumbled fetta and remaining mint. Serve with bread chips and extra sumac. Drizzle with dressing just before serving

You can substitute 2 tablespoons red wine vinegar stirred with 1/2 teaspoon caster sugar for the pomegranate molasses. Ground cumin can be substituted for sumac.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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