1 Small bouquet of mint leaves (approx. 50g) thinly chopped
3 Radishes, thinly sliced
The juice of one medium lemon, freshly squeezed
2 Tablespoons extra virgin olive oil (EVOO)
½ Lebanese bread toasted in the oven and cut in small pieces
Salt and pepper to taste
Instructions
Preheat the oven at 150°C (300°F). Heat in the preheated oven the ½ Lebanese bread until it gets a bit crunchy, approximately 4-5 minutes.
Have all the vegetables well washed and prepared as indicated in the ingredients description.
Add the sliced onions in a large bowl and add ½ teaspoon of sumac, a pinch of salt, a pinch of freshly ground black pepper and a teaspoon of pomegranate molasses and mix it all well. Next add the romaine lettuce, parsley, lamb lettuce, tomatoes, cucumbers, mint and radishes. Add the freshly squeezed lemon juice and the 2 tablespoons of EVOO and mix well. Add salt and pepper to taste, and at the end add the toasted bread and the remaining ½ teaspoon of sumac on top.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lebanese-fattoush-salad/