Festive fattoush

For a burst of flavour top this festive salad with fresh pomegranate seeds.

• 2 pieces Lebanese bread
• Olive oil spray
• 4 ripe tomatoes, coarsely chopped
• 3 Lebanese cucumbers, halved lengthways, thickly sliced
• 2 radishes, thinly sliced
• 2 spring onions, thinly sliced
• 1 cup watercress sprigs
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1 pomegranate, halved, seeds removed
• 1/3 cup (45g) shelled pistachios, toasted, coarsely chopped
• Lemon zest, to serve

Spiced lemon dressing

• 2 teaspoons ground cumin
• 1/2 teaspoon mixed spice
• 1/3 cup (80ml) lemon juice
• 1/3 cup (80ml) extra virgin olive oil

Energy 1284kJ	Fat saturated 3.00g
Fat Total 19.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 23.00g	Dietary Fibre 8.00g
Protein 7.00g	Cholesterol mg
Sodium 149.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Spray 1 side of each piece of bread with oil. Place on a large baking tray. Bake for 8 mins or until crisp and light golden. Set aside to cool. Break into bite-sized pieces.

2. Step 2

   Meanwhile, place tomato, cucumber, radish, spring onion, watercress, parsley, mint and half the pomegranate seeds and pistachio in a bowl.

3. Step 3

   To make the spiced lemon dressing, heat a frying pan over medium heat. Add the cumin and mixed spice and cook for 30 secs or until toasted. Transfer to a jug. Add lemon juice and oil. Whisk to combine. Season. Drizzle dressing over the salad. Toss to combine. Add the bread and gently toss to combine. Arrange on a serving platter. Sprinkle with lemon zest and remaining pomegranate and pistachio.

Allow additional time for cooling.