A colourful salad bursting with fresh produce. It's refreshing, crisp and satisfying.



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.


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