Lebanese fattoush

Lebanese fattoush


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About this recipe: This fattoush leaves nothing behind! Full of crunchy vegetables, fresh herbs and pomegranate seeds and molasses for a hint sweet and sour flavour.


Serves: 6 

  • 6 cos lettuce leaves, chopped
  • 3 cabbage leaves, chopped
  • 2 small radishes, minced
  • 1 medium cucumber, diced
  • 1 red pepper, minced
  • 1 carrot, shredded
  • 4 tablespoons tinned sweetcorn kernels
  • 1 large tomato, finely diced
  • 1 small onion, sliced thin
  • 2 large cloves garlic, crushed
  • 12 sprigs parsley, minced
  • 12 mint leaves, minced
  • 4 tablespoons olive oil
  • 4 tablespoons pomegranate seeds
  • 4 tablespoons pomegranate molasses
  • 2 pitta breads
  • vegetable oil for frying

Prep:40min  ›  Ready in:40min 

  1. Toss together the lettuce, cabbage, radish, cucumber, red pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds and pomegranate molasses in a large bowl.
  2. Heat oil in a deep-fryer or saucepan. Fry the pita breads until golden in colour. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.


Rather than deep frying the pitta, you can instead brush with olive oil and place under a hot grill. Turn occasionally and remove once both sides are browned and the pitta is crispy.

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