Print Options:

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

Serving Size dessert

Servings 10