Deluxe Fattoush

Step 1
Wash all of the vegetables and fresh herbs and allow them to dry well. It is important to keep a consistency of dice in this salad, 1cm.

Step 2
Prepare the vegetables for the salad as follows. Dice the cucumber, tomatoes, capsicum, and shallots to size. Chop the radish in discs and then matchsticks, like a julienne. The cos lettuce can also be chopped at 1cm lengths.

Step 3
I would make the cabbage a much finer slice, using a sharp knife start from the tip of the wedge and work your way around the cabbage wedge keeping the slices thin and consistent.

Step 4
Pick off the leaves of the mint, parsley, purslane (if using) and fresh oregano and set aside in a bowl. If the mint leaves are large, cut them in half too.

Step 5
If you do not want to fry the bread you can place it in the oven at 180 degrees and bake it until it is crispy and then lightly crush with your hands into a bowl to garnish the fattoush. If you are frying the bread as part of the spread then by all means crush with your hands to garnish at the end.

Step 6
In a small mixing bowl combine the dressing ingredients and mix really well with a fork or small whisk to create a dark rich vinaigrette.

Step 7
To assemble the fattoush, toss all the ingredients (only half the pomegranate seeds) except for the bread with the dressing and combine using your hands. Scoop the salad into a serving bowl, I like to use a flat serving dish with raised edges and mount the salad in the centre for height. Crush the lebanese bread with your hands and scatter on top of the fattoush along with the remaining pomegranate seeds and extra pinch of sumac. Serve immediately.