RECIPE: HOW TO DO POMEGRANATE FATTOUSH

Serve up a big platter of Georgina Hayden’s sweet, sour and juicy pomegranate fattoush as a colourful vegan main or side dish.

RECIPE HOW TO DO POMEGRANATE FATTOUSH

Heat the oven to 160°C fan/ gas 4. Open out the pitta breads like a book and drizzle with olive oil, sprinkle over the oregano and season a little. Pop in the oven for 12–15 minutes until lightly golden and crisp. Leave to cool for 10 minutes, then break them up into pieces.
While the pitta are in the oven, make the dressing. Whisk or shake together the 2 tbsp oil, the pomegranate molasses and the juice of the lemon. Peel and crush the garlic clove with the flat of your knife and add it to the dressing. Season generously with salt and pepper, whisk together, then leave to one side. Pick out the seeds from the pomegranate and set aside.
Roughly chop the tomatoes, then trim and chop the cucumber (if you’re using a large cucumber, halve it lengthways and scoop out the middle). Trim and finely slice the spring onions. Pick the parsley leaves and finely chop. Trim and thinly slice the radishes. Trim and roughly chop the cos or little gems. Toss everything together with the dressing (discarding the garlic) and spread out on a platter. Scatter over the toasted pitta and the pomegranate seeds, sprinkle over the sumac. Serve.