Fattoush is the star of every spread, super fresh and full of texture, the magic being in the tangy pomegranate dressing. 

Recipe by: Karima Hazim
Serves: 6

For the salad

• 1.5 punnets cherry tomatoes quartered
• 2 Lebanese cucumbers diced
• 1/2 large yellow capsicum diced
• 1/2 large red capsicum diced
• 5 radish heads julienned
• 4 spring onions finely chopped
• ¼ small red cabbage finely sliced
• 1 cos lettuce heart finely chopped
• ½ bunch mint, leaves removed and roughly chopped
• ½ bunch parsley, leaves removed
• 1 whole pomegranate, deseeded
• 1 loaf lebanese bread
• Neutral oil for frying

For the dressing

• ½ cup lemon juice
• ½ cup evoo
• 3-4 TBS pomegranate molasses
• 2 cloves of garlic minced
• Salt to taste
• 1 tbs sumac

Method

1. For the dressing, combine all of the ingredients in a mixing bowl, taste and adjust seasoning and set aside.
2. For the fried bread, open up the loaf of lebanese bread so you have two halves and tear the bread into large pieces that resemble tortilla chips.
3. Heat some neutral oil in a fry pan and once hot place a piece of bread rough surface touching the oil and tap each corner so it doesnt curl up when cooking, remove when the bread is a golden brown colour as it continues to cook when taken out of the oil. Repeat with the remaining bread. Alternatively you can drizzle olive oil on lebanese bread and bake it in the oven until crisp.
4. It is important to serve fattoush immediately as it doesnt keep well because of the richness of the dressing. Toss the salad ingredients with the dressing and mount on a serving plate and crush the bread in your hands and serve immediately.