A vibrant and zesty Levantine salad with crispy, olivey bread.


  • 2 small cucumbers

  • 450gcherry tomatoes, quartered

  • 200g radishes, quartered

  • 1 small baby gem lettuce, roughly chopped

  • 4 spring onions, roughly chopped

  • 50g flatleaf parsley leaves

  • 10g small mint leaves

  • 9tbsp olive oil

  • 1 pitta bread

  • 2tbsp pomegranate molasses

  • 1tbsp sumac

  • Olive Paste

  • 12 stoned green olives

  • 25g finely chopped flatleaf parsley

  • 100ml oz olive oil

  • ½ lemon, juice only


  • 1.

    Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl.

  • 2.

    Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves.

  • 3.

    Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool.

  • 4.

    Break up the bread into bite-sized pieces.

  • 5.

    To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces.

  • 6.

    Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands.

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