Take advantage of seasonal ingredients with this Middle-eastern inspired recipe. So easy to prepare, serve this colourful chopped salad on large platter with a generous amount of pomegranate dressing.
Serves 4
2 pieces Lebanese bread
olive oil cooking spray
1 garlic clove
1 tsp sea salt flakes
⅓ cup olive oil
2 tbsp pomegranate molasses
or pomegranate juice
1 tsp sumac
1 bunch radishes, thinly sliced
2 baby cos lettuces,
trimmed, leaves separated,
roughly torn
2 Lebanese cucumbers, halved length ways, thinly sliced
1 small red onion, cut into very
thin wedges
1 pomegranate, seeds removed
1 cup mint leaves
1 cup flat-leaf parsley leaves
1 Preheat oven to 200˚C. Place bread onto a large baking tray and lightly spray with olive oil.
2 Bake for 10-15 minutes or until light golden and crisp. Cool. Break into pieces.
3 Place garlic and salt into a mortar and grind with a pestle until a smooth paste has formed.
4 Add oil, pomegranate molasses and sumac. Stir together until well combined.
5 Combine lettuce, cucumber, radishes, onion, pomegranate seeds, mint and parsley leaves in a large bowl. Place bread onto a serving platter. Top with salad.
Drizzle with the pomegranate dressing just before serving.
