Honey Bombs™ Fattoush Salad


6Honey Bombs™ Fattoush SaladServes 6

Prep Mins

2020 Mins 20 Mins 40 Mins

Total Mins



  • 1 garlic clove, minced
  • 3 Tbsp lemon juice
  • 30ml olive oil, plus extra to drizzle
  • 2 Tbsp red wine vinegar
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp sumac, plus extra to garnish
  • salt and pepper, to taste
  • 2 large pita, cut into bite sized pieces (about 1 ½ cups)
  • 1 package Honey Bombs™, cut into halves
  • 1 head romaine lettuce, chopped into bite-size pieces
  • ½ cup radishes, diced
  • 1 Wild Wonders® Pepper, chopped
  • 5 One Sweet® Cucumbers, sliced
  • 2 spring onions, thinly sliced
  • ½ cup fresh mint, roughly chopped
  • ½ cup flat-leaf parsley, roughly chopped



  • In a small bowl, add garlic, lemon juice, olive oil, red wine vinegar, pomegranate molasses, sumac, salt and pepper. Stir and set aside for 10 minutes at room temperature.
  • Heat a frying pan over medium heat. In a bowl add pita, drizzle with olive oil and toss. Lightly fry pita until golden, about 2-3 minutes. Remove from heat and sprinkle with sumac, set aside.
  • In a large serving bowl, add remaining ingredients and lightly toss.
  • Pour dressing on the salad and mix. Leave for 5 minutes for all the flavours to combine.
  • Garnish with pita croutons, a drizzle of olive oil and sprinkle generously with sumac.


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