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You can prepare this Fattoush salad in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious organic lunch on-the-go.
Choose a jar big enough to contain all the ingredients, around 750ml should work. Make sure it’s clean and dry before you fill it up.
To prepare your dressing, whisk the lemon juice together with the olive oil and pomegranate molasses. Season with a little bit of salt and pepper.
To prepare the toasted pitta bread, brush it with a mix of olive oil and sumac spice. Then toast it in the oven for 3 to 5 minutes.
Fill up your jar by layering the different ingredients. The dressing goes first, then the tomatoes and cucumber. Add the red onion and radish. Then add the lettuce and mint and coriander leaves. Top it all with the pomegranate seeds and the pitta bread.
Keep refrigerated and consume within 4-5 days. Make sure you keep the jar standing upright so the dressing doesn’t mix with rest of the ingredients. We don’t want a soggy salad!