Fattoush

Method

1. Run a knife tip around the edge of each pita and pull it apart into two thin rounds. Tear or snip them into 2–3 cm pieces. If the bread is very fresh and soft, spread the pieces on a tray for about 10 minutes; drier bread spits less and fries crisper.

   Add in this stepPita bread (about 20 cm) 1

2. Pour oil about 1 cm deep into a frying pan (20 cm, 1×: pan diameter, number of batches) and heat it on medium heat to 170 °C. Without a thermometer, drop in one piece of pita: it should sizzle at once with steady small bubbles. Water makes hot oil spit, so keep the bread and your hands dry. Slide the pieces in, away from you, in a single layer and fry each batch for 2 min 30 sec, turning once, until evenly golden and crisp. Lift them out with a slotted spoon onto paper towels and dust with a little sumac while hot. Never leave the oil unattended; when you finish, turn off the heat and let it cool in the pan.

   Add in this stepVegetable oil for frying 200 mlSumac 0.4 tsp

   medium heat

3. Crush the garlic with the salt under the flat of a knife into a paste and put it in a small bowl. Add the lemon juice, pomegranate molasses, sumac and dried mint, then pour in the olive oil slowly while whisking with a fork until slightly thick. Taste: it should be sharp, a little sweet and well salted.

   Add in this stepGarlic cloves 1Salt ½ tspLemon juice 2 tbspPomegranate molasses 1½ tspSumac ¾ tspDried mint ½ tspExtra-virgin olive oil 3 tbsp

4. Wash all the vegetables and shake them really dry, as leftover water dilutes the dressing. Cut the romaine into 3 cm strips, the tomatoes into 2 cm cubes, the cucumber lengthways and then into 5 mm half-moons, the radishes into thin slices, the pepper into 1.5 cm pieces and the spring onions into thin rings. Roughly chop the parsley and tear the mint leaves.

   Add in this stepRomaine lettuce 150 gMedium tomatoes 2Cucumber (thin-skinned mini cucumbers if possible) 200 gRadishes 4Green bell pepper ½Spring onions 2Flat-leaf parsley 20 gFresh mint 10 g

5. Right before eating, put the vegetables in a large 28 cm bowl, pour over the dressing and toss gently with your hands or tongs. Add two thirds of the pita chips, toss once more, then pile onto a plate, scatter over the remaining chips and sumac and serve straight away.

   Add in this stepSumac 0.4 tsp