Lebanese Fattoush

Crunchy, water-rich vegetables contrasting with fried, crackling pita bread. The sharp acidity of lemon and sumac tingles the tongue, while tomato juices mingle with oil to coat every piece of bread.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 344
• Protein: 7 g
• Carbs: 40 g
• Fat: 16 g

Ingredients

• 2 piece Pita bread ( cut into squares and fried )
• 3 piece Round tomato ( diced )
• 1 piece Cucumber ( peeled and diced )
• 6 piece Radish ( thinly sliced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 0.5 piece Romaine lettuce ( shredded )
• 1 piece Flat-leaf parsley ( bunch chopped )
• 0.5 piece Mint fresh ( bunch chopped )
• 1 piece Garlic ( clove pressed )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 tbsp Sumac ( sprinkled )
• 1 tbsp Pomegranate molasses ( incorporated into the dressing )

Instructions

1. Bread preparation

   Cut the pita bread into 2 cm squares. In a pan with a base of olive oil, brown the pieces until they are very crispy and turn a hazelnut color. Drain on paper towels.

2. Vegetable cutting

   Cut the tomatoes, cucumber, and radishes into regular cubes. Finely slice the spring onions and romaine lettuce. The size should be uniform to ensure a balanced bite.

3. Herb chopping

   Coarsely chop the flat parsley and fresh mint. Do not over-grind the leaves to keep all the power of the essential oils without them turning black.

4. Seasoning and assembly

   In a large bowl, rub the bottom with the pressed garlic. Mix the olive oil, lime juice, pomegranate molasses, sumac, and salt. Add the vegetables and herbs, mix to coat the ingredients well. Stir in the fried bread at the last moment so it doesn't get soggy.

Chef's tips

• Only mix the bread right before serving, otherwise it absorbs the juices and loses its crunch.
• Use very ripe tomatoes at room temperature; their juice is the secret to a successful dressing.

Storage

Consume immediately. Cut vegetables can be kept for 12 hours in the fridge without dressing or bread.