The incredible Fattoush salad

Instructions

Dressing:

1. Place your sumac in a bowl and then pour over a couple of tablespoons of boiling water. Allow blooming for a few minutes to activate the sumac flavor
2. Zest 1/4 of your lemon, then juice it and strain out all the flesh and seeds. Grate the clove of garlic
3. Combine all of the ingredients with the sumac, lemon zest, and garlic
4. Blend together on high speed until emulsified into a creamy dressing
5. Store for 1-2 weeks in the fridge in an airtight container

Fried Bread:

1. Slice your bread into small 1.5-2cm squares
2. Heat a frying pan with vegetable oil, and add in the bread once heated
3. Fry for about 30-60 seconds and remove once golden
4. Drain and place on a paper towel-lined plate to drain off excess oil
5. Sprinkle over salt and pepper when hot
6. Once cooled, they can store in an airtight bag for 2 weeks

Salad:

1. Slice the cucumbers into semi-circles, or if working with larger cucumbers into quarter circles
2. Slice the tomatoes the same size as the cucumber pieces
3. Slice the lettuce into strips about 1cm wide
4. Slice the radishes into thin slices or into small chunks
5. Slice the spring onions into 2-3mm rounds, leaving out the darker green parts of the stem
6. Cut off the thick parsley stems, and roughly chop it
7. Remove the mint leaves from the stems, stack and roll up, and cut into thin ribbons

To assemble:

1. Add the vegetables to a large bowl, with the optional pomegranate seeds
2. Pour over the dressing and then mix thoroughly
3. Plate the salad, then top with a pile of the bread, more pomegranate seeds, some mint ribbons, and finally some ground sumac. Serve immediately