How to make the Perfect Arabic Fattoush – BEST Lebanese Tangy Salad | Post Gym Healthy Salad Recipe

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How to make the Perfect Arabic Fattoush – BEST Lebanese Tangy Salad | Post Gym Healthy Salad Recipe
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Fattoush dressing:
50ml (3 Tbsp) Olive Oil
50ml (3 Tbsp) Pomegranate Molasses
1 tbsp sumac powder
1 tbsp white vinegar
1/2 tsp dried mint
1/4 tsp salt
1/8 tsp black pepper
1 big clove garlic
Juice of 1 lemon
Zest of 1/4 lemon
Sugar (optionally if needed)

Bread Crouton:
2-3 thin pitta breads
vegetable Oil for Frying
pinch of salt and pepper

Salad:
1 Whole Romaine lettuce (1.5 Cups)
2-3 Small Cucumbers (3 Cups)
8-10 Cherry or 2-3 plum Tomatoes (1 1/2 Cups)
4 Spring Onions (1/2 Cup)
8-10 Small Radishes (6-8 Medium) (1/2 Cup)
2 Tbsp Fresh Mint
2 Tbsp Parsley
3-4 Tbsp Pomegranate seeds
1/2 bell pepper (optional)

Directions:

Vinaigrette Dressing :
1- Place your sumac in a bowl and then pour over a couple tablespoons of boiling water. Allow to bloom for a few minutes to activate the sumac flavour
2- Zest 1/4 of your lemon, then juice it and strain out all the flesh and seeds. Grate the clove of garlic
3- Combine all of the ingredients with the sumac, lemon zest and garlic
4- Blend together on high speed until emulsified into a creamy dressing
5- Store for 1-2 weeks in the fridge in an air tight container

Fried Bread Crouton:
1- Slice your bread into small 2.5 cm squares
2- Heat a frying pan with vegetable oil, and add in the bread once heated
3- Fry for about 30-60 seconds and remove once golden
4- Drain and place on a paper towel lined plate to drain off excess oil
5- Sprinkle over salt and pepper when hot
6- Once cooled, they can store in an airtight bag for 2 weeks

Salad:
1- Slice the cucumbers into semi circles, or if working with larger cucumbers into quarter circles
2- Slice the tomatoes the same size as the cucumber pieces
3- Slice the lettuce into strips about 1cm wide
4- Slice the radishes into thin slices or into small chunks
5- Slice the spring onions into 2-3mm rounds, leaving out the darker green parts of the stem
6- Cut off the thick parsley stems, and roughly chop it
7- Remove the mint leaves from the stems, stack and roll up, cut into thin ribbons

To assemble:
1- Add the vegetables to a large bowl, with the optional pomegranate seeds
2- Pour over the dressing and then mix thoroughly
3- Plate the salad, then top with a pile of the bread, more pomegranate seeds, some mint ribbons and finally some ground sumac. Serve immediately

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