Now that we’re into the warmer months, I’ve been thinking of ways to spice up my summer salads. This is a Lebanese classic, which I absolutely love. Middle Eastern cuisine always has a kick to it, however healthy or light the dish. This can be served as a light main or a side salad and is wonderfully refreshing.
INGREDIENTS
Dressing:
3 tbsp Lemon juice
2 tbsp Pomegranate molasses
3 tbsp Olive oil
1 tsp Paprika
Pinch of salt & pepper
1 tsp Sumac
Salad:
100g Feta
1 Romaine Lettuce Head
1 Lebanese Cucumber (normal is ok too)
6 Radishes
2 Spring Onions
250g Cherry Tomatoes
1/2 cup mint leaves
Pita (3 round roughly the size of your hand)
Handful Pomegranate seeds
METHOD
Combine all the dressing ingredients in a large bowl and mix well.
Thinly slice the cucumber and radishes and add to the dressing.
Wash and drain the lettuce and break into smaller pieces. Cut the cherry tomatoes in half and chop the spring onion. Add all of it to the dressing and mix well. Then set aside while you make the pita chips.
PITA CHIPS (you can also buy these ready made)
Take the pita and rip it into pieces. Place onto a baking tray and lightly drizzle with olive oil and sprinkle Za’atar on top. Bake for around 10-15 minutes at 180c.
TO SERVE…
Just before you serve, take 3/4 of the pita and mix into the salad bowl. Once mixed, pour it all out onto your serving dish of choice and scatter the remaining pita chips on top. Sprinkle the pomegranate seeds and crumble the feta over the top. Sprinkle a little bit of sumac to finish.
