By Dixie Elliott

Fattoush recipe, brought to you by MiNDFOOD reports.

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.


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