4 Lebanese cucumbers
8 small tomatoes
Sprigs of mint, oregano, tarragon, parsley, basil and dill
2–3 little gem lettuces
3 flatbreads, torn
100 ml (3½ fl oz) pomegranate molasses
1 garlic clove finely chopped
Halve the cucumbers lengthways and slice them on the diagonal. Cut the tomatoes into quarters. Pick the leaves from the herbs and cut the lettuce into strips.
Mix the torn flatbread with some oil, salt and a sprinkling of sumac and cook under the grill (broiler) until golden brown and crisp.
Mix the pomegranate molasses with 200 ml (7 fl oz) of olive oil, the garlic, 1 tablespoon sumac, some lemon juice and salt to taste.
In a salad bowl, combine the vegetables and herbs with your hands. Just before serving, add the bread, drizzle with the dressing and toss so that everything is nice and coated.
For a quick variation, simply sprinkle the salad with some olive oil, salt and pomegranate molasses.
Recipe from Souk: Feasting at the mezze table by Nadia Zerouali and Tol Merijn.