FATTOUSH SALAD WITH HEIRLOOM TOMATOES (VG)

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This Middle-Eastern salad makes the very most of some key summer produce. Crisp and simple, its flavours go so well with everything that it is usually served with most Middle Eastern meals. But I think it makes a great BIG salad – it has everything you need.

2 large flatbreads

1 tbsp olive oil

2 romaine lettuces, sliced

600g (1lb 5oz) ripe heirloom tomatoes, cut into irregular bite-size chunks (if you can’t get heirloom then just mix up what you can)

6 small cucumbers, cut into irregular bite-size chunks

200g (7oz) radishes, quartered

1 bunch of spring onions (scallions), sliced

1 green (bell) pepper, diced

small handful flat-leaf parsley leaves

small handful of mint leaves

FOR THE DRESSING

2 tbsp extra virgin olive oil

juice of 1 lemon

1 tbsp pomegranate molasses

1 tbsp sumac

1 tsp dried oregano

1 garlic clove, finely grated (minced)

sea salt and freshly ground black pepper

TO SERVE

pomegranate molasses

sumac

Preheat the oven to 170°C/150°C fan/325°F/gas mark 3 and line two baking sheets with baking parchment. Brush the two flatbreads with the oil on both sides and then pop them into the oven to go crisp and golden, which should take about 14–16 minutes. Turn them once halfway through cooking. Remove from the oven and leave to cool, then break them into chunks ready to go into the salad.

Put the lettuce, tomatoes and cucumbers into a large mixing bowl. Add the radishes, spring onions and green pepper. Mix everything together.

Add all the ingredients for the dressing to an old jar, season to taste, and shake well to blend. Only add this to the salad once you are ready to eat or the bread will get too soft.

Reserve a few fresh herb leaves to decorate the top of the salad, and roughly chop the rest. When you are ready to eat, add these and the dressing to the salad and mix well. Finally, stir through the crispy flatbread pieces and pour out onto a big serving plate. Sprinkle with the reserved herbs and serve immediately, with a little more pomegranate molasses and sumac on the side.