How to make Lebanese Fattoush

Instructions

To bake your Pitta:

1. Microwave your pitta for 10-20 seconds then separate the two layers
2. Cut into pieces about 1.5cm or 1/2" in width and length
3. Place on an oven tray and top with 1 Tbsp olive oil
4. Season with salt and pepper then mix to combine
5. Bake in an oven preheated to 180c or 350f for 8-12 minutes until golden brown

To fry Lebanese bread (I highly recommend this over pitta)

1. Cut into pieces about 1.5cm or 1/2" in width and length
2. Heat some oil in a frying pan and add the bread when hot
3. Fry for 20-30 seconds and immediately remove from the oil
4. Season with salt and pepper and let it drain on a kitchen towel-lined plate

To prepare the salad:

1. Take off the root of your lettuce and separate the individual leaves, wash them thoroughly
2. Stack a few similar-sized leaves on a chopping board, and trim the leaves to a rectangular shape
3. Chop the lettuce into strips about 1cm or 1/4" wide, cut any trimmed edges to size too
4. Chop the ends off of your cucumbers and then split them in half
5. Cut the cucumber halves into pieces 3mm or 1/8" thick
6. For the radishes, remove the tops and tails then slice as thin as you can get them
7. For the spring onions trim off the roots and cut into rounds the same thickness as the cucumber
8. For the tomatoes cut them in half and then divide each half into quarters. If you aren't using baby tomatoes then cut them till each piece is almost 5mm or 1/4 inch wide and long
9. Wash your parsley thoroughly then chop the parsley into thin ribbons
10. Remove the stalks from your mint and chop them into thin ribbons

To prepare the dressing:

1. Place your sumac in a small bowl and top with 3 tsp of almost boiling water
2. Leave it to sit and rehydrate for 15-30 minutes
3. Add your olive oil to a blender or a small jug
4. Zest a 1/4 of a lemon which will and add to your vessel
5. Mince or grate 1 clove of garlic into a fine paste and add to your olive oil.
6. Juice the lemon and add 2 tbsp of its juice to the dressing
7. Add the sumac from earlier along with any of its liquid
8. Add 1 tsp of white vinegar
9. Season the dressing with the mint, salt, and pepper
10. Blend the dressing together to emulsify
11. Taste for seasoning to ensure it is tangy but still a little sweet

To assemble the salad:

1. Mix all the vegetable ingredients and herbs together (lettuce, cucumber, tomatoes, radishes, spring onion, mint, parsley)
2. Pour on half of your dressing and mix
3. Taste and add more dressing if it isn't well coated
4. Just before serving top with your toasted or fried bread (if the toasted bread is really dry you can mix it with some dressing to soften it further)
5. Add on a few tablespoons of pomegranate seeds, some mint leaves, and drizzle over some pomegranate Molasses