2 rounds Lebanese flat bread (brand I used here)
500g cherry tomatoes. halved
1 large Lebanese cucumber, diced
Good handful fresh mint leaves, torn
1 red pepper (capsicum), seeds and membrane removed, diced
4-5 banana peppers/pickled green chillis, thinly sliced - see note here
Small bunch radish, thinly sliced
2 scallions (spring onions) finely sliced
Seeds from 2 pomegranates
100g good quality Greek feta
Salt and freshly ground black pepper
FOR THE DRESSING
2 tablespoons extra virgin olive oil
1 tbsp sumac (see note)
2 tsp tablespoon lime juice
2 tsp pomegranate molasses or raspberry vinegar
Preheat oven to 180˚C/350˚F
Cut bread into long thin strips, scatter on a baking tray and toast in oven until golden brown and crisp.
Add the tomatoes, cucumber, mint, red pepper/capsicum, banana peppers, radish, scallions and combine well. Lightly crumble in the toasted bread, feta and pomegranate seeds.
Add sumac, oil and pomegranate molasses into a screw top jar, seal and shake very well. Season to taste with salt and black pepper. Toss salad in dressing and serve.