Fattoush Salad

Fattoush Salad

Prep. time: 15 mins

Servings: 5

Fresh, crunchy and full of herbs, fattoush is the kind of salad that never feels like an afterthought. This Lebanese favourite brings together crisp vegetables, and a sharp, tangy dressing made with sumac and pomegranate molasses. Refreshing, colourful and made for generous drizzling.

Ingredients

  • 1 medium romaine lettuce, roughly chopped
  • 100g valeriana leaves (lamb’s lettuce)
  • 1 medium tomatoes, chopped
  • 1 cucumber, chopped
  • 5 radishes, thinly sliced
  • 1 small handful fresh mint, roughly chopped
  • 1 small handful fresh parsley, roughly chopped
  • 1 small handful fresh thyme leaves
  • 1 pitta bread (Lebanese bread)
  • 5 tbsp CLYR extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac
  • ½ tsp salt

Instructions

  1. Toast the Pitta: Preheat the oven to 200°C fan. Tear or cut the pitta into bite-sized pieces, place them on a baking tray and drizzle lightly with olive oil. Toss to coat, then bake for 6–8 minutes until crisp and golden. Set aside to cool.
  2. Chop Everything: Chop the romaine, tomatoes and cucumber, thinly slice the radishes, and roughly chop the mint and parsley.
  3. Make the Dressing: Add the olive oil, lemon juice, pomegranate molasses, sumac and salt to a small bowl or jar. Whisk or shake until everything comes together. Taste and adjust the salt or lemon if needed.
  4. Bring It Together: Place the romaine, valeriana, tomatoes, cucumber, radishes, mint, parsley and fresh thyme in a large serving bowl.
  5. Dress the Salad: Pour over the dressing and toss gently until every leaf and vegetable gets its fair share.
  6. Add the Crunch: Fold in the toasted pitta just before serving so it stays crisp. Finish with another pinch of sumac and a final drizzle of olive oil.