Ingredients
The following ingredients have 4 Servings
- 2 small cucumbers
- 450g/1lb cherry tomatoes, quartered
- 200g/7oz radishes, quartered
- 1 small baby gem lettuce, roughly chopped
- 4 spring onions, roughly chopped
- 50g/1¾oz flatleaf parsley leaves
- 10g/⅓oz small mint leaves
- 9 tbsp olive oil
- 1 pitta bread
- 2 tbsp pomegranate molasses
- 1 tbsp sumac
- 12 green olives, stones removed
- 25g/1oz finely chopped flatleaf parsley
- 100ml/3½fl oz olive oil
- ½ lemon, juice only
Instruction
- Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl.
- Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves.
- Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool.
- Break up the bread into bite-sized pieces.
- To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces.
- Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands.
- Serve the salad with pieces of olive bread.
