Fattoush salad with crispy torn turkish bread & pomegranate molasses

Goodman Fielder Food Service
Fattoush salad with crispy torn turkish bread & pomegranate molasses

Fattoush salad with crispy torn turkish bread & pomegranate molasses

Posted on 27th September 2015
A fast and fresh Lebanese inspired salad consisting of crunchy toasted Artisan Turkish Bread. Offset with fresh herb and salad flavours and bound together with the sweet and zingy pomegranate, it makes a great side dish or a meal in itself.
Makes 10, scale as needed.


1.2 each Artisan Turkish Bread - torn
100 mL Olive Oil
3 g Sumac
3 g Sea Salt
1 g Cracked Pepper
80 g Flat Leaf Parsley Leaves
80 g Mint Leaves picked
300 g Lebanese Cucumbers
120 g Red Capsicum- sliced fine
60 g Green Shallot – sliced into 3cm lengths
125 g Radishes – sliced
300 g Cherry Tomatoes - halved
160 g Pomegranate - seeds
50 mL Pomegranate Molasses


Step 1.

Preheat the oven to 180˚C

Step 2.

In a large bowl, combine 40mL of the olive oil, sumac plus salt and pepper to taste, mix well. Toss the torn Artisan Turkish Bread through the mix to coat.

Step 3.

Spread Turkish bread on a tray lined with baking paper and bake for 10 minutes or until bread is crisp, tossing occasionally.

Step 4.

Toss the salad ingredients in a large bowl except for the pomegranate. Tear over the herbs. Mix well.

Step 5.

To remove the pomegranate seeds, use a bread knife to cut in half, then over a bowl with the cut side facing into the bowl, tap the pomegranate with a wooden spoon. Retain all seeds and juice to garnish salad.


Toss the cooled Artisan Turkish Bread into the salad. Carefully mound into a serving dish and finish by sprinkling pomegranate seeds and juice over the top. Drizzle with pomegranate molasses.

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