Ingredients
Salad
- 1 cos-romaine lettuce
- 3 mini cucumbers
- 2 medium vine tomatoes
- 1 green pepper
- 1 red pepper
- 1 small bunch parsley
- 4 sprigs spring onions
- Handful of fresh mint leaves
- 1 Arabic bread cut into squares and deep fried
Dressing
- 1 ½ juice of lemon
- 25 ml olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pomegranate molasses
- 1 tsp sumac
- Salt to taste
Method
- Wash the vegetables thoroughly and chop them accordingly. Slice the cucumbers and tomatoes and roughly chop the peppers and lettuce. Finely chop the herbs like parsley, mint and spring onions.
- Cut Arabic bread into squares and deep fry them in vegetable oil. Place on a kitchen paper to get rid of excess oil and sprinkle some of the sumac on top. Leave on the side and serve on the table after mixing the fatoush salad.
- Into a little bowl mix the dressing and pour over the salad and then mix. Serve and top it up with Arabic bread.
