🥗 Fattoush

Method

1. Cut the loaf into small squares and toast them in a 200°C oven for 8–10 minutes until golden and crisp, or toast them in a pan over medium heat.

2. Wash the lettuce, parsley and mint well and dry them.

3. Cut the lettuce into medium pieces and the tomatoes and cucumbers into medium cubes (and slice the radishes thinly and the spring onions into rings if using).

4. Roughly chop the parsley, and pick and chop the mint leaves.

5. In a small bowl whisk the lemon juice, 1/4 cup olive oil, crushed garlic, 1 tbsp sumac and salt (and 1 tbsp pomegranate molasses if using) until combined.

6. Put the vegetables and herbs in a large serving bowl.

7. Right before serving, pour the dressing over the vegetables and toss gently, then add the toasted bread and toss once.

8. Serve the fattoush straight away while crisp, as a side dish.

💡 One more secret for this dish in the Tahwa app (Plus).