Ingredients
- FOR THE TOASTED ARABIC BREAD:
- 2 Arabic bread or pita bread
- 1 Tbsp extra-virgin olive oil
- 1 tsp JunalTM sumac powder
- FOR THE SALAD:
- 6 leaves of romaine lettuce coarsely chopped
- 3 red radish trimmed and thinly sliced
- 2 firm ripe tomatoes diced
- 2 small cucumbers (or 1 large) halved lengthwise and chopped
- 1 small green bell pepper seeded and chopped
- 1 green onion thinly sliced (white and green parts)
- 1/2 small bunch fresh mint stem removed and coarsely chopped
- 1/2 small bunch flat-leaf parsley stem removed and coarsely chopped
- 1/2 small bunch purslane leaves only
- FOR DRESSING:
- 3 Tbsp extra virgin olive oil
- ½ cup of Junal lemon seasoning
- 1 clove garlic minced
- 1 Tbsp Junal pomegranate molasse
- 1 tsp Junal sumac powder
- 1/2 tsp salt
Preparation
- Cut the Arabic bread into 4 pieces and split them in half.
- Brush each wedge with extra virgin olive oil, sprinkle with JunalTM sumac powder and toast them in the oven for 5 minutes or until they are light brown.
- Chop all the vegetables and herbs and place them in a large bowl.
- Prepare the dressing. Blend well the ingredients.
- Pour the dressing on the salad and toss lightly.
- Crash the toasted bread with your hands, add it to the salad and mix again gently.
- Sprinkle the Fattoush salad with JunalTM sumac powder (optional).