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Fattoush salad with crispy torn turkish bread & pomegranate molasses
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1.2 | each | Artisan Turkish Bread - torn |
| 100 | mL | Olive Oil |
| 3 | g | Sumac |
| 3 | g | Sea Salt |
| 1 | g | Cracked Pepper |
| 80 | g | Flat Leaf Parsley Leaves |
| 80 | g | Mint Leaves picked |
| 300 | g | Lebanese Cucumbers |
| 120 | g | Red Capsicum- sliced fine |
| 60 | g | Green Shallot – sliced into 3cm lengths |
| 125 | g | Radishes – sliced |
| 300 | g | Cherry Tomatoes - halved |
| 160 | g | Pomegranate - seeds |
| 50 | mL | Pomegranate Molasses |
Method
Step 1.
Preheat the oven to 180˚C
Step 2.
In a large bowl, combine 40mL of the olive oil, sumac plus salt and pepper to taste, mix well. Toss the torn Artisan Turkish Bread through the mix to coat.
Step 3.
Spread Turkish bread on a tray lined with baking paper and bake for 10 minutes or until bread is crisp, tossing occasionally.
Step 4.
Toss the salad ingredients in a large bowl except for the pomegranate. Tear over the herbs. Mix well.
Step 5.
To remove the pomegranate seeds, use a bread knife to cut in half, then over a bowl with the cut side facing into the bowl, tap the pomegranate with a wooden spoon. Retain all seeds and juice to garnish salad.
TO SERVE
Toss the cooled Artisan Turkish Bread into the salad. Carefully mound into a serving dish and finish by sprinkling pomegranate seeds and juice over the top. Drizzle with pomegranate molasses.