Fattoush

Ingredients

• 1 large red onion, thinly sliced
• 1 teaspoon flaked sea salt
• 2 lemons, juiced
• 3 Persian cucumbers, halved and sliced
• 60 g (2 oz) baby spinach leaves or torn iceberg lettuce
• 2 capsicum, chopped
• 250 g (8 oz) cherry tomatoes, halved
• 1 bunch mint, chopped
• 1 bunch parsley, chopped
• 2 tablespoons pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sumac
• 250 ml (1 cup/8 fl oz) Greek yoghurt
• 60 g (2 oz) pine nuts or walnuts, chopped flat bread, to serve

Embellishments

• 1 pomegranate, flat bread, lavosh

Method

1. COMBINE onion, salt, and the juice of 2 lemons then allow to sit for 10 minutes at room temperature to pickle.
2. COMBINE cucumber, spinach, capsicum, tomato, mint and parsley.
3. DRAIN the lemon juice from the onions into a separate bowl and mix with the pomegranate molasses and olive oil.
4. ADD the sliced onions to the salad with the sumac.
5. COMBINE pomegranate molasses with the strained lemon juice and olive oil. Taste and adjust if needed, adding a little more pomegranate molasses if required, pour half over the salad.
6. LAVISHLY SPREAD the yoghurt onto the base of a serving platter and pile over the salad.
7. TOP WITH pine nuts and extra embellishments, such as pomegranate, if using.
8. DRIZZLE over the rest of the dressing and serve with the lavosh on the side then devour.