Fattoush with Spinach and Pomegranate Seeds

Ingredients

• 1 cucumber
• 1 Pomegranate
• 80 g black olives (pitted)
• 4 tomatoes
• 100 g Baby spinach
• 4 sprigs Mint
• 1 Handful Parsley (5 g)
• 1 whole wheat pita bread (80 g)
• 6 tbsp Olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 1.5 tsp sumac

Instructions

1. 1.

   Peel the cucumber, halve it lengthwise, remove the seeds and slice the halves into rounds.

2. 2.

   Halve the pomegranate and release the seeds from the fruit. Drain the olives and cut them into strips.

3. 3.

   Clean the tomatoes, wash them, quarter them while removing stems, then dice the quarters into small cubes. Wash the spinach and herbs, pat dry, and cut the leaves into fine strips. Combine all prepared ingredients in a bowl.

4. 4.

   Crush the pita bread into small pieces. Heat 3 tbsp of oil in a pan. Toast the bread in it for 5 minutes over medium heat until golden brown. Add the toasted bread to the salad mixture and combine with the remaining oil, vinegar, and lemon juice. Season with salt, pepper, and sumac, then serve on plates sprinkled with additional sumac.