Winter Fattoush
Prep: 20 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 2 as main or 4 as a side
Vibrant winter vegetables combined with Belazu Sour Cherry Molasses dressing, sumac, and Turkish chilli flakes on crispy pita. This zesty and refreshing dish is perfect for a cosy lunch.
Ingredients
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For The Crispbread
2 Pita -
2 tbsps Belazu Early Harvest Olive Oil
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1/2 tsp Turkish chilli flakes
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For the Dressing
50ml Belazu Sour Cherry Molasses -
1/2 tsp Sumac
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150ml Belazu Early Harvest Olive Oil
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2 tsps Sugar
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1 tsp Salt
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1/4 tsp Pepper
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50ml Apple Juice
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To Assemble
1 Carrot, peeled and cut into thin matchsticks -
Half bunch of parsley, finely chopped
-
Half bunch of Mint, finely chopped
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100g Radish, roughly chopped
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2 Winter tomatoes, cut into rough chunks
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1/2 Red onion, finely sliced
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1/4 Pomegranate, de-seeded
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1/2 Head of raddichio, shredded
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1 tsp Sumac
Method
- Step 1: For the crispbread, slice the pitta bread into 2-inch squares and place in a saucepan with a generous glug of olive oil. Add half a tsp of Turkish chilli flakes. Fry over medium heat for 4-5 mins until crispy and brown. Use a slotted spoon to transfer onto a plate lined with kitchen paper and leave to cool.
- Step 2: For the dressing, add all the ingredients into a bowl and whisk together.
- Step 3: Tip all the prepared vegetables into a large mixing bowl along with the dressing and the croutons. Gently mix together, taking care not to damage the vegetables at the same time and making sure everything is evenly coated.
- Step 4: To serve, pile everything into a large shallow bowl, then sprinkle a pinch of sumac over the top and enjoy.
