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

  • 20 mins preparation
  • Serves 4
  • Print


  • 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


  • 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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