Tomato fattoush
Recipe and image courtesy of Isle of Wight Tomatoes, iowtomatoes.co.uk
Tomato fattoush
Too hot to cook? You'll love this no-cook, easy tomato fattoush full of fresh and simple ingredients.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Ingredients
- 2 Pitta bread cut into bite-sized pieces
- 1 tbsp Extra virgin olive oil
- 200g (7oz) Isle of Wight cherry tomatoes
- 1 Isle of Wight cucumber halved lengthways and thinly sliced
- 4 Radishes sliced into thin rounds
- ¼ Red onion peeled and thinly sliced
- 1 Little gem lettuce
- 100g (3½oz) rocket
- Small bunch Parsley leaves picked
- Small bunch Fresh mint leaves leaves picked
- 1 tbsp Sumac
- 1 Garlic clove crushed
- 2 tbsp Lemon juice about 1 lemon
- 1 tbsp Pomegranate molasses
- Salt and pepper to taste
- 1 tbsp Extra virgin olive oil
Method
Step 1
Toast the pittas until crispy. (You can bake them in the oven at 180°C/160°C fan/ 350°F/gas mark 4, for 8-10 minutes, tossed in olive oil and salt and pepper for the crispiest finish, but if it’s too hot to turn the oven on, just pop them in the toaster or under the grill instead.)
Step 2
Meanwhile, combine all the dressing ingredients in a bowl and whisk together (1 garlic clove, crushed, 2 tbsp lemon juice (about 1 lemon), 1 tbsp pomegranate molasses, salt and pepper, to taste, 1 tbsp extra virgin olive oil).
Step 3
In a medium bowl, toss half of the cooked pitta pieces with the tomatoes, cucumber, radishes, onion, lettuce, and half of the dressing.
Step 4
Lay the rocket on a serving platter and cover evenly with the dressed salad. Arrange the remaining pitta pieces over the salad and drizzle with the remaining dressing. Sprinkle with parsley and mint and top with sumac.
