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Photo of Fattoush salad by WW

Fattoush salad

4
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Easy
Add a fresh crunch to your sharing spread with a delicious, veg-filled salad

Ingredients

Wholemeal Pitta Bread

2 medium

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

8 individual

Cucumber

½ individual, extra large

Spring Onions

2 medium

Lettuce

1 individual, Cos

Mint, Fresh

2 tablespoon(s)

Garlic

2 clove(s)

Salt

½ teaspoon(s)

Sumac

2 teaspoon(s), level

Pomegranate Molasses

2 teaspoon(s)

Lemon Juice, Fresh

75 ml

Olive Oil

75 ml

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking sheet with kitchen foil and arrange the pitta breads on top. Mist both sides of each pitta with cooking spray, then bake for 15 minutes, turning halfway, until crisp and golden. Set aside until cool enough to handle, then break into bite-size pieces.
  2. In a large bowl, combine the tomatoes, cucumbers, spring onions, lettuce, mint and toasted pitta pieces.
  3. Whisk together the garlic, salt, sumac, pomegranate molasses, lemon juice and oil in a small jug. Pour over the salad, toss to coat then set aside for 15-30 minutes to allow the flavours to develop, then serve.

Notes

Prefer crispier pitta? Toss the toasted pitta pieces through the salad just before serving.

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