FABULOUS FATTOUSH
PREP + COOK TIME 20 MINUTES SERVES 4
Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. Split 1 large (100g) wholemeal Lebanese bread round into halves; place crust−side down, on the tray. Brush with 1 tablespoon olive oil; sprinkle with 2 teaspoons za’atar. Bake for 5 minutes or until crisp. Meanwhile, whisk 2 tablespoons each pomegranate molasses, extra virgin olive oil, and lemon juice together in a large bowl. Add 1 torn baby cos lettuce (180g), 1 thinly sliced Lebanese cucumber (130g), 6 thinly sliced red radishes (300g), 3 thinly sliced green onions, 250g halved cherry heirloom tomatoes and 1/3 cup fresh mint leaves; toss to combine. Serve salad topped with crumbled bread.
FIFTY TOMATOES & SEED PASTA
PREP + COOK TIME 20 MINUTES SERVES 4
This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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