Pear Fattoush Salad

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

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

0 servings

Serving size

dessert