Horiatiki-fattoush with za'atar feta

Method

1. Split the pita into its two thin layers and tear them into 2–3 cm pieces. Toss with the oil, half the sumac and a little of the salt, then toast in a 24 cm frying pan on medium-low heat for 6 min, stirring often, until golden and crisp. If the size shows ×2, toast in two batches. Let them cool on a plate; they crisp up more as they cool.

   Add in this stepPita bread 1Extra virgin olive oil (for the pita) 1½ tbspSumac ½ tspSalt 0.9 pinch

   medium-low heat

2. Make the dressing: in a small bowl whisk the lemon juice, garlic, pomegranate molasses, the rest of the salt and the rest of the sumac, then whisk in most of the olive oil (keep about a spoonful back for the feta).

   Add in this stepLemon (juice) ½Garlic clove, finely grated ½Pomegranate molasses 1 tspSalt 2⅛ pinchSumac ½ tspExtra virgin olive oil 2.4 tbsp

3. Cut the tomatoes into 2–3 cm chunks, the cucumber into 1 cm half-moons, the onion into thin slices and the pepper into thin rings. Put them in a 24 cm wide bowl with the olives and mint.

   Add in this stepRipe tomatoes 300 gCucumber 200 gRed onion ½Green pepper ½Kalamata olives 10Fresh mint leaves, roughly chopped 2 tbsp

4. Pat the feta dry, brush it with the reserved olive oil and press the za'atar onto the top and sides so it sticks in an even green crust.

   Add in this stepFeta, in one block 150 gZa'atar 1 tspExtra virgin olive oil 0.6 tbsp

5. Just before serving, pour the dressing over the vegetables and toss, then fold in most of the pita so some pieces soften and others stay crunchy. Scatter the remaining pita on top and set the za'atar feta in the middle. Eat within 10 minutes, while the pita still crackles.