Pomegranate fattoush

Pomegranate fattoush
  • Serves icon Serves 4-6
  • Time icon Hands-on time 15 min, plus cooling. Oven time 12-15 min.

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

Recipe from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (Bloomsbury £26). Photography ©Kristin Perers.

Try this dish  alongside prassinopita – Georgina’s vegan take on spanakopita.

Nutrition: per serving

Calories
125kcals
Fat
4.1g (0.6g saturated)
Protein
3.3g
Carbohydrates
17.4g (4.9g sugars)
Fibre
2.5g
Salt
0.3g
Calories
125kcals
Fat
4.1g (0.6g saturated)
Protein
3.3g
Carbohydrates
17.4g (4.9g sugars)
Fibre
2.5g
Salt
0.3g

Ingredients

  • 2 pitta breads
  • 2 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 tsp dried oregano
  • 1 tbsp pomegranate molasses
  • 1 lemon
  • 1 garlic clove
  • ½ pomegranate
  • 500g ripe, mixed-colour tomatoes
  • 1 small or ½ large cucumber
  • 6 spring onions
  • 1 bunch flatleaf parsley
  • 6 radishes
  • 1 cos lettuce or 2 little gem lettuces
  • 1 tsp sumac

Method

  1. 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.
  2. 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.
  3. 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.

Recipe By

Georgina Hayden

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