Description

Ingredients

• For the crispy pita
• 🥙 140 g pita bread, cut into small triangles (2 medium pitas / 5 oz) gluten Original: 🥙 140 g pita bread, cut into small triangles (2 medium pitas / 5 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧂 2 g fine sea salt (¼ tsp / 0.07 oz) Original: 🧂 2 g fine sea salt (¼ tsp / 0.07 oz)
• 🌺 4 g ground sumac (1 tsp / 0.14 oz) Original: 🌺 4 g ground sumac (1 tsp / 0.14 oz)
• For the salad
• 🥬 250 g romaine lettuce, chopped (about 2 small heads / 8.8 oz) Original: 🥬 250 g romaine lettuce, chopped (about 2 small heads / 8.8 oz)
• 🍅 300 g ripe tomatoes, diced (2–3 medium / 10.6 oz) Original: 🍅 300 g ripe tomatoes, diced (2–3 medium / 10.6 oz)
• 🥒 200 g cucumber, diced (1 medium / 7 oz) Original: 🥒 200 g cucumber, diced (1 medium / 7 oz)
• 🧅 40 g spring onions, finely sliced (3–4 stalks / 1.4 oz) Original: 🧅 40 g spring onions, finely sliced (3–4 stalks / 1.4 oz)
• 🌶️ 80 g green bell pepper, diced (½ large / 2.8 oz) Original: 🌶️ 80 g green bell pepper, diced (½ large / 2.8 oz)
• 🌱 15 g fresh flat-leaf parsley, chopped (½ cup packed / 0.5 oz) Original: 🌱 15 g fresh flat-leaf parsley, chopped (½ cup packed / 0.5 oz)
• 🌿 10 g fresh mint leaves, chopped (⅓ cup loosely packed / 0.35 oz) Original: 🌿 10 g fresh mint leaves, chopped (⅓ cup loosely packed / 0.35 oz)
• For the dressing
• 🫒 60 ml olive oil (¼ cup / 2 fl oz) Original: 🫒 60 ml olive oil (¼ cup / 2 fl oz)
• 🍋 45 ml fresh lemon juice (3 tbsp / 1½ fl oz) Original: 🍋 45 ml fresh lemon juice (3 tbsp / 1½ fl oz)
• 🍇 15 ml pomegranate molasses (1 tbsp / ½ fl oz) Original: 🍇 15 ml pomegranate molasses (1 tbsp / ½ fl oz)
• 🧄 1 garlic clove, finely grated (4 g / 0.14 oz) Original: 🧄 1 garlic clove, finely grated (4 g / 0.14 oz)
• 🧂 3–4 g fine sea salt, to taste (½–¾ tsp / 0.11–0.14 oz) Original: 🧂 3–4 g fine sea salt, to taste (½–¾ tsp / 0.11–0.14 oz)
• 🌺 6 g ground sumac (2 tsp / 0.21 oz) Original: 🌺 6 g ground sumac (2 tsp / 0.21 oz)
• ⚫ 1–2 g freshly ground black pepper (¼–½ tsp / 0.04–0.07 oz) Original: ⚫ 1–2 g freshly ground black pepper (¼–½ tsp / 0.04–0.07 oz)

Preparation

• Toast the pita In a bowl, toss the pita triangles with olive oil, salt and sumac until evenly coated. Spread in a single layer on a baking tray and bake at 200°C (392°F) for 6–8 minutes, turning once, until crisp and golden. Cool completely so they stay crunchy.
• Prep the lettuce Rinse the romaine leaves, dry them very well (ideally in a salad spinner), then chop into bite-sized pieces. Place the lettuce in a large salad bowl.
• Chop the vegetables Dice the tomatoes and cucumber into small, even cubes. Finely slice the spring onions and dice the green bell pepper. Add all the chopped vegetables to the bowl with the lettuce.
• Add herbs Chop the parsley and mint just before using so they stay bright and fragrant. Add them to the salad bowl and gently toss the vegetables and herbs together.
• Make the dressing In a small jar or bowl, whisk together olive oil, lemon juice, pomegranate molasses, grated garlic, salt, sumac and black pepper until the dressing looks slightly thick and emulsified. Taste and adjust salt and lemon to your liking.
• Combine salad and dressing Just before serving, pour most of the dressing over the vegetables and herbs. Toss gently with your hands or salad tongs so everything is lightly coated but not soggy.
• Add the crispy pita Add the cooled, crispy pita chips on top, reserving a small handful for garnish. Toss again carefully so the pita is coated with dressing but still keeps its crunch.
• Final adjustments Taste the fattoush and add a little more dressing, lemon juice or salt if needed. If you like more tang, sprinkle an extra pinch of sumac over the top.
• Serve Transfer the salad to a serving platter or bring the bowl directly to the table. Top with the reserved pita chips and a little extra parsley for a fresh, crunchy finish. Serve immediately.

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