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Pear Fattoush Salad

Serves10 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Pear Fattoush

 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)
 1 garlic clove, crushed
 3 tbsp olive oil
 3 tbsp lemons juice
 1 tsp salt
 1 tsp pomegranate molasses
 2 tsp sumac

In a large bowl place rocket leaves, pears, cucumbers, radish, spring onions, capsicum, sugar snap peas, pea shoots, mint and parsley.


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.


In a small bowl combine the garlic, sumac, oil, lemon juice, salt and pomegranate molasses to make the dressing.


Break up the bread and add with dressing to vegetables. Toss gently and serve salad immediately.

Acknowledgement: Recipe and photography by Sugar Et Al
Nutrition Facts

Serving Size dessert

Servings 10