Date: July 2019
This Middle Eastern salad is very quick to make and uses a couple of new ingredients that can be found in the supermarkets; sumac, a seed & spice blend and pomegranate molasses, very popular in Turkish food. It also uses up any stale pitta bread and great for a lunch box. Just add chicken or fish to make it into a main course or add it to the table when having a BBQ.
Heat about 1cm oil in a pan and when it reaches about 170c ( or a cube of bread browns in 30 seconds), fry the pitta squares in the hot oil until golden all over, about 2-3 minutes. Drain on kitchen paper and sprinkle with sea salt.
To make the dressing, combine the lemon juice, olive oil and pomegranate molasses in a small jug and then whisk in the sumac. Taste at this stage and adjust the seasoning with salt, pepper and sugar.
To assemble the salad, put the tomatoes and cucumber into a bowl and toss in the dressing. Add the lettuce, herbs and olives and mix well.
Scatter over the fried pitta and pomegranate seeds, if using and then just before serving sprinkle over a little sumac.
Next month: Sausage Picnic Pie