Crisp Pita Fattoush with Sumac & Pomegranate Dressing

⏱ 30 min · Serves 4

The Levantine salad that turns stale flatbread into the best bit: shards of golden pita soaking up a tangy sumac-pomegranate dressing, with cool cucumber, sweet tomatoes and armfuls of mint and parsley. Bright, crunchy and dressed at the last second so nothing goes soggy.

Per serving: 365 kcal · 6.5g protein · 34.0g carbs · 24.0g fat

Ingredients

• 2 large pita breads (day-old is ideal)
• 4 tbsp extra virgin olive oil, plus 2 tbsp for the dressing
• 1 tsp sumac, plus 1 tbsp for the dressing
• 400g ripe tomatoes, cut into chunks
• 1 large cucumber, halved lengthways and sliced thickly
• 4 radishes, thinly sliced
• 4 spring onions, thinly sliced
• 1 baby gem lettuce or 1/2 romaine, torn
• 1 green pepper, deseeded and diced (optional)
• 30g flat-leaf parsley leaves, roughly chopped
• 20g mint leaves, torn
• 2 tbsp pomegranate molasses
• 2 tbsp lemon juice
• 1 small garlic clove, crushed
• 1/2 tsp salt, plus more to taste
• Black pepper
• Seeds of 1/2 pomegranate (optional, for scattering)

Method

1. Heat the oven to 200C/180C fan. Tear the pitas into rough 3-4cm pieces, spread on a baking tray, toss with 4 tbsp olive oil, 1 tsp sumac and a pinch of salt.
2. Bake for 8-10 minutes, shaking once, until deep golden and crisp. Cool on the tray so they stay crunchy.
3. Meanwhile, put the tomatoes and cucumber in a colander with a good pinch of salt and let them drain for 10 minutes - this keeps the salad from watering down.
4. Whisk the dressing: 2 tbsp olive oil, pomegranate molasses, lemon juice, garlic, 1 tbsp sumac, 1/2 tsp salt and plenty of black pepper.
5. In a wide bowl, combine the drained tomatoes and cucumber with the radishes, spring onions, lettuce, green pepper, parsley and mint.
6. Pour over the dressing and toss gently with your hands until everything is glossy. Taste and adjust with more lemon or salt.
7. Fold through most of the crisp pita, pile onto a platter, then scatter the rest of the pita, pomegranate seeds and a final dusting of sumac. Serve immediately.