Ingredients
80 g wild rocket leaves
2 Packham Pears, cored & thinly sliced length ways 1 cucumber, diced
2 radishes, sliced
1 spring onions, finely chopped
½ green capsicum, diced
10 sugar snap peas
20 g pea shoots
1 handful parsley, chopped
1 tbsp tbsp mint, chopped
1 Lebanese bread (or pita bread)
Dressing
1 garlic clove, crushed
3 tbsp olive oil
3 tbsp lemons juice
1 tsp salt
1 tsp pomegranate molasses
2 tsp sumac
Method
1
In a large bowl place rocket leaves, pears, cucumbers, radish, spring onions, capsicum, sugar snap peas, pea shoots, mint and parsley.
2
Toast the bread under the grill until crisp. This may only take a couple of minutes so don’t take your eyes off it and let it burn.
3
In a small bowl combine the garlic, sumac, oil, lemon juice, salt and pomegranate molasses to make the dressing.
4
Break up the bread and add with dressing to vegetables. Toss gently and serve salad immediately.
Acknowledgement: Recipe and photography by Sugar Et Al
Ingredients
80 g wild rocket leaves
2 Packham Pears, cored & thinly sliced length ways 1 cucumber, diced
2 radishes, sliced
1 spring onions, finely chopped
½ green capsicum, diced
10 sugar snap peas
20 g pea shoots
1 handful parsley, chopped
1 tbsp tbsp mint, chopped
1 Lebanese bread (or pita bread)
Dressing
1 garlic clove, crushed
3 tbsp olive oil
3 tbsp lemons juice
1 tsp salt
1 tsp pomegranate molasses
2 tsp sumac
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