A fresh Levantine salad with crisp lavash pieces and a tangy pomegranate molasses and sumac dressing. Great beside grilled dishes or as a light meal.
Ingredients
Instructions
- 1
Preheat the oven to 200 °C. Cut the lavash into 3 cm squares, toss with the sunflower oil, spread on a tray and bake for 8-10 minutes until golden and crisp; let cool.
- 2
Chop the lettuce into large pieces. Dice the tomato and cucumber, slice the green pepper and radish into thin rounds and finely slice the green onions.
- 3
Chop the parsley and mint and combine them with the vegetables in a large bowl.
- 4
In a small bowl, whisk the olive oil, lemon juice, pomegranate molasses, half the sumac and the salt into a dressing.
- 5
Pour the dressing over the salad and toss, add the crisp lavash and toss again. Sprinkle with the remaining sumac and serve right away.
Nutrition
Per serving
| Calories | 267 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 29 g |
| Fat | 16 g |
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