• TOAST THE PITA BREAD
• Usually I toast any leftover pita bread for snacking or adding to salads and soups.
• Preheat the oven to 160℃.
• Line a baking tray with some parchment paper or silicon mat.
• In the meantime cut the pita bread into pieces. I had some cut into triangles which can easily snapped into smaller pieces.
• Brush the pita pieces with some olive oil.
• Sprinkle some salt over the pieces. I prefer to use sea salt but feel free to use any salt of your choice.
• Arrange the pita pieces in the baking tray.
• Toast for 15 minutes.
• Remove the tray from the oven. Turn the pita pieces over.
• Brush with olive oil and sprinkle some salt.
• Return the tray to the oven and bake for 10-15 minutes till the pita becomes crispy.
• Remove from the oven and allow the toasted pita bread to cool on a wire rack.
• Store in an airtight container till required.

PREPARATION OF POMEGRANATE SALAD DRESSING

• Add all the ingredients for the dressing in a jug or jar.
• Whisk to mix well. If you are using a jar, close the lid tight and give the jar a good shake.
• Adjust flavour according to your taste. Add honey or maple syrup if you find the dressing a bit too sour.

PREPARATION OF FATTOUSH SALAD

• Wash and pat dry the lettuce leaves well.
• Cut them roughly into bite size pieces.
• Add the salad leaves to a mixing bowl Alternately, arrange on the serving plates.
• Take a mixing bowl. Add all the salad ingredients except the feta cheese - cucumber, tomatoes, onion, radish,pomegranate, mint leaves and parsley.
• Mix the salad ingredients.
• Add on top of the chopped Romaine lettuce.
• Add the toasted pita bread pieces and feta cheese.
• Drizzle the salad dressing over the salad and serve.
• Alternately, toss everything in a mixing bowl and serve.
• This salad serves 2 as a light meal and 4 as a side or starter dish.