Lilly Kitchen

Crisp vegetables, toasted pita, bright citrus.

Method

Toast the bread. Bake or pan-toast the pita until crisp, then tear into large shards.

Make the dressing. Whisk together olive oil, lemon juice, sumac, pomegranate molasses and salt.

Assemble. Toss chopped vegetables and herbs with the dressing, then fold through the pita just before serving.

Lilly's Notes

Dress the salad right before eating so the toasted bread keeps some crunch.

This dish has been living on my table for weeks. Recipe now live on Lilly Kitchen.

Fattoush with Sumac Dressing