Fattoush (eat fresh)

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RECIPE DATA

TITLE: Fattoush (eat fresh)
SERVES: 3
PREP: 15 min
TOTAL: 15 min

INGREDIENTS
2 Lebanese breads, split and fried or baked crisp
3 Lebanese cucumbers
300 g (about 1⅔ cups chopped) tomatoes
6 radishes
4 spring onions
1 cos lettuce (or purslane)
30 g (about 1 cup loosely packed, chopped) parsley + mint
2 cloves garlic
1 tbsp sumac (+ extra to dust)
2 tbsp pomegranate molasses
⅓ cup (80 ml) extra virgin olive oil
3 tbsp lemon juice (45 ml)
1 tsp salt
1 tsp dried mint

STEPS
1. DRESSING: put 2 garlic, 1 tsp salt in the bowl. Chop.
TM SETTINGS: 3 sec / speed 7
2. Add 1 tbsp sumac, 2 tbsp pomegranate molasses, 80 ml extra virgin olive oil, 45 ml lemon and 1 tsp dried mint. Emulsify.
TM SETTINGS: 10 sec / speed 4
3. Chop vegetables by hand into chunks; toss with dressing and broken bread at the table; dust with sumac.
4. Portion & store: makes ~4 adult portions (~1 big bowl each); a kid portion is half. Eat fresh.

NOTES
Portion size: ~250 g bowl
Batch note: Lebanese fattoush: fried bread, radish, purslane or cos, cucumber, tomato, spring onion, mint and parsley in a garlicky sumac-pomegranate molasses dressing. Eat fresh.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh – not for leftovers
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/fattoush-eat-fresh/