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Ingredients:
3 bunches fresh parsley, finely chopped
½ cup fresh mint leaves, finely chopped
3 medium tomatoes, finely diced
¼ cup fine bulgur wheat
2–3 lemons, juiced
¼ cup extra virgin olive oil
3 green onions, finely chopped
salt, to taste
a pinch of black pepper
1 tsp sumac (optional)
1 tsp pomegranate molasses (optional)
Quantities are estimates; the original post didn't give exact amounts.
Instructions:
- Soften the bulgurRinse the bulgur, then soak it for about 10 minutes in a little water, lemon juice or tomato juice until tender. Drain off any liquid that's left.
- ChopWash the parsley and mint and dry them really well, then chop finely. Dice the tomatoes small and finely chop the green onions.
- CombinePut the parsley, mint, tomatoes, green onions and bulgur in a large bowl and mix gently.
- DressAdd the lemon juice and olive oil, then season with salt, pepper and, if you like, the sumac and pomegranate molasses.
- Toss and serveToss until everything is evenly coated, then taste and adjust the lemon, oil and salt. Serve fresh, chilled or at room temperature.
المكونات
الحشوة:
1 كيلو ورق عنب
1 كيلو رز
نصف كيلو لحم مفروم خشن- 1.5 م ص ملح
- 1 م ص فلفل أسود
نصف م ص كمون- 4 م ك زيت نباتي
1 م ك سمنة
قاع الطنجرة:
250 جرام دهنة
2 كيلو لحم بعظمه حسب الرغبة
8 رؤوس ثوم
المرقة:
2 لتر ماء- 1 م ص ملح
- نصف م ص فلفل أسود
- عصير 5 حبات ليمون
Instructions:
- Prepare the rice fillingIn a large bowl, mix the rice, coarsely ground meat, salt, black pepper, cumin, vegetable oil and ghee until evenly combined.
- Prepare the bottom of the potLay the bone-in meat in an even layer in a large, heavy-bottomed pot. Tuck the lamb fat and the whole, unpeeled garlic heads between the pieces.
- Arrange the stuffed grape leavesPack the stuffed grape leaves tightly in layers over the meat and garlic so they don't unroll while cooking.
- Add the broth and simmerMix the 2 L water with 1 tsp salt and ½ tsp black pepper and pour it over the leaves. Weigh them down with an upside-down heatproof plate. Cover, bring to a boil, then turn the heat to the lowest setting and simmer very gently for about 10–12 hours, until the meat and leaves are very tender. Top up with hot water if the pot starts to dry out.
- Add the lemon juiceNear the end, pour in the juice of 5 lemons and simmer a little longer so the flavour soaks in.
- Rest and serveTake the pot off the heat and let it rest a few minutes. Drain any extra broth if needed, then flip the pot onto a large platter to reveal the meat, garlic and grape leaves. Serve warm.
Ingredients:
For the halibut
2 halibut fillets (skin-on, center-cut)- 1 Tbsp olive oil
- salt & black pepper
For the corn & coconut sauce
2 cups fresh corn kernels
1 cup coconut milk
½ cup fish or vegetable stock
1 small onion or leek, finely diced- 2 garlic cloves, minced
1 Tbsp olive oil or butter- salt & black pepper
For the tomatoes & garnish
1 cup cherry tomatoes (red & yellow)- 1 Tbsp olive oil
fresh cilantro or parsley, chopped- salt & black pepper
Instructions:
- Make the sauceWarm the olive oil or butter in a large saucepan and cook the onion (or leek) and garlic until soft and fragrant. Add the corn and cook a few minutes until it starts to caramelise. Pour in the coconut milk and stock, simmer gently until slightly reduced and creamy, then season.
- Blister the tomatoesIn another pan, heat the olive oil over medium-high heat. Add the cherry tomatoes, season, and cook until blistered and soft, letting a few burst. Set aside.
- Sear the halibutPat the fillets dry and season both sides. Heat the olive oil in a skillet over medium-high heat and lay the fish in skin-side down. Sear without moving for 4–5 minutes until golden, then flip and cook 3–4 minutes more, until opaque and flaking (145°F / 63°C inside).
- PlateSpoon the warm sauce into shallow bowls, set a fillet on top and scatter the tomatoes around it.
- ServeFinish with chopped cilantro or parsley and serve right away.
Ingredients:
8 oz (½ box) ditalini
1 bunch asparagus, thinly sliced- 1 Tbsp olive oil
- 1 Tbsp butter
1 shallot, finely minced- 2 garlic cloves, minced
½ cup dry white wine
4–6 oz mascarpone
½ cup grated Pecorino Romano, plus extra
red pepper flakes or cayenne, to taste- zest of 1 lemon
- salt & black pepper
- reserved pasta water
Instructions:
- PrepSnap off the woody ends of the asparagus and slice the stalks thinly. Finely mince the shallot and garlic.
- Cook the pastaBoil the ditalini in well-salted water until al dente, about 9–10 minutes. Scoop out about 1 cup of the cooking water before draining.
- Soften the aromaticsMeanwhile, melt the butter with the olive oil in a large skillet over medium heat. Cook the shallot and garlic gently until soft and translucent, without letting them brown, and season lightly.
- Add the winePour in the wine and let it bubble for 1–2 minutes, scraping the pan. Add chili flakes or cayenne to taste, then turn the heat to low until the pasta is ready; splash in pasta water if it dries out.
- Toss in pasta & asparagusAdd the drained ditalini, the sliced asparagus and a splash of pasta water. Toss over medium-low heat until the asparagus is just tender but still has some bite.
- Make it creamyOn low heat, stir in the mascarpone and Pecorino until they melt into a smooth sauce that coats the pasta, loosening with more pasta water as needed.
- ServeTaste and adjust the seasoning. Top with lemon zest, more Pecorino and a pinch of chili flakes.
Ingredients:
1 large cucumber, thinly sliced
1 salmon fillet
¼ red onion, thinly sliced
½ cup shelled edamame, cooked
½ avocado, diced- 2 Tbsp cream cheese
1 Tbsp mayonnaise
1–2 tsp sriracha
1 Tbsp tamari
1 tsp sesame oil
1 tsp furikake- salt, to taste
- black pepper, to taste
Instructions:
- Cook the salmonSeason with salt and pepper and air-fry at 390°F (200°C) for 8–12 minutes, depending on thickness, until cooked through. Let it cool a little, then flake it.
- Prep the vegetablesThinly slice the cucumber and red onion, dice the avocado, and cook the edamame as the package directs.
- CombineIn a large bowl, add the cucumber, salmon, onion, edamame, avocado and cream cheese.
- DressAdd the mayonnaise, sriracha, tamari and sesame oil and toss gently until everything is coated.
- ServeSprinkle with furikake and eat right away.
Ingredients:
For the chicken
2 chicken leg quarters
4–5 red dates (jujubes)
4–5 slices fresh ginger
For the ginger scallion sauce
- fresh ginger, finely minced
- scallions, finely chopped
- 2–3 Tbsp neutral oil
- 1 Tbsp soy sauce
½ tsp sugar- ¼ tsp salt
- reserved broth from steaming
Use a 1:1 ratio of minced ginger to chopped scallions.
Instructions:
- Prepare the chickenPlace the chicken in a heatproof dish with the red dates and ginger slices.
- Steam the chickenBring water to a boil in a steamer. Place the dish inside, cover, and steam for 16 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Larger pieces may require additional time.
- Cool and shredRemove the chicken and let it cool enough to handle. Shred the meat and set aside. Reserve the broth collected during steaming.
- Prepare the ginger scallion sauceFinely mince the ginger and scallions in equal proportions. Heat the oil with some scallions until fragrant, then pour the hot oil over the ginger and scallion mixture.
- Season the sauceAdd the soy sauce, sugar, salt, and some reserved chicken broth. Mix well, adjusting the amount of broth to your preferred consistency.
- ServeArrange the shredded chicken on a plate and spoon the ginger scallion sauce over it. Serve warm or at room temperature.
Ingredients:
8 saffron threads
1 ice cube (about ¾ oz / 20 g)- 4 garlic cloves, finely grated
- ½ oz (15 g) fresh parsley
2 Tbsp tomato paste
2 tsp smoked paprika- 3½ cups (835 ml) vegetable stock
10½ oz (300 g) raw peeled king prawns- 1 lemon
- 17½ oz (500 g) cooked rice
1 red chili, chopped (optional)- olive oil
- salt, to taste
Instructions:
- Bloom the saffronPut the saffron in a small bowl with the ice cube and leave it to melt on its own; the melting ice slowly draws out the colour and flavour.
- Start the aromaticsGrate the garlic into a saucepan. Pick the parsley leaves off and keep them for the end; finely chop the stalks and add them to the pan with a drizzle of olive oil.
- Toast the tomato and paprikaCook the garlic and stalks over medium-high heat for 2–3 minutes until soft. Stir in the tomato paste and smoked paprika and cook 3–4 minutes more, until the paste darkens and smells sweet.
- Make the broth and poachPour in the stock and bring to a gentle simmer. Turn the heat down, add the prawns and poach for 2–3 minutes, just until pink and opaque. Skim off any foam, then stir in half the saffron water and season with salt and a squeeze of lemon.
- Saffron ricePour the rest of the saffron water over the cooked rice and heat it through, stirring so the colour spreads evenly.
- ServeSpoon the rice into bowls, ladle the smoky broth around it and top with the prawns and parsley leaves. Finish with olive oil, chili if you like, and more lemon.
Ingredients:
For the noodles & vegetables
200 g dry dangmyeon (sweet potato glass noodles)
1 cup spinach
1 cup julienned carrot- 1 cup julienned onion
1 bell pepper, julienned
15 g dried wood ear mushrooms- ¼ cup water
- 2 Tbsp neutral oil
1 Tbsp sesame seeds, to garnish
For the sauce
- ¼ cup light soy sauce
- 1 Tbsp dark soy sauce
- 2 Tbsp sugar
- 1 Tbsp minced garlic
2 Tbsp balsamic vinegar- 2 Tbsp sesame oil
- 1 Tbsp neutral oil
Serves 4. Sweet potato glass noodles (dangmyeon) give japchae its chewy texture; other glass noodles cook differently.
Instructions:
- Soak noodles & mushroomsSoak the glass noodles in cold water for about 2 hours until soft and doubled in size (or blanch them as the package says and rinse in cold water). Soak the wood ears in water with 1 tsp sugar until plump, then drain and slice.
- Mix the sauceStir together both soy sauces, the sugar, garlic, balsamic, sesame oil and neutral oil until the sugar dissolves.
- Stir-fry the vegetablesHeat 2 Tbsp oil in a large skillet over high heat. Stir-fry the carrot, onion, pepper and spinach until the onion turns translucent but everything still has some crunch, working in batches if needed. Set aside.
- Cook the noodlesIn the same pan, add the drained noodles, ¼ cup water and the sauce. Toss for 1–2 minutes until the noodles drink up the sauce and turn glossy and dark, adding a little more water if they need longer.
- Bring it togetherReturn the vegetables to the pan with the mushrooms and toss until everything is coated and hot.
- ServeScatter with sesame seeds and serve warm.
Ingredients:
For the salmon
- 2 salmon fillets
- 1 lemon, thinly sliced
1 orange, thinly sliced
½ fennel bulb, thinly shaved- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
a few sprigs of dill- olive oil
- salt & black pepper
For the citrus olive salsa
- 1 orange, peeled & finely chopped
¼ cup green olives, chopped- 1 small red chili, chopped
- 2 Tbsp chopped parsley
- zest of 1 lemon, plus juice to taste
- 2 Tbsp olive oil
- salt & black pepper
Quantities, oven temperature and timing are estimates worked out from the video.
Instructions:
- PrepHeat the oven to 400°F (200°C). Thinly slice the lemon and orange, shave the fennel, and slice the shallot and garlic.
- Build the parcelsLay a few citrus slices in the middle of a large sheet of parchment, put a salmon fillet on top and season. Add the fennel, shallot, garlic and dill and drizzle with olive oil. Repeat with the second fillet.
- Seal and bakeFold the parchment over and crimp the edges tightly. Bake on a tray for 15–20 minutes, until the salmon reaches 145°F (63°C) inside.
- Make the salsaWhile it bakes, finely chop the olives, chili and parsley. Peel the orange, cut away the pith and chop the flesh. Mix everything with the lemon zest, olive oil, a squeeze of lemon, salt and pepper.
- ServeOpen the parcels carefully (watch the steam) and spoon the salsa over the salmon. Serve in the paper with the fennel and citrus underneath.
Ingredients:
2 servings udon
¾ lb thinly sliced beef- 6 cups dashi
4 cubes Japanese curry roux
¼ cup mirin- 2 Tbsp soy sauce
- ½ medium onion, sliced
2 eggs- scallion, to garnish
Instructions:
- Start the brothBring the dashi to a simmer with the mirin, soy sauce and sliced onion, and cook until the onion softens.
- Cook the beefAdd the beef slices and simmer for a minute or two, just until they lose their pink, skimming off any foam.
- Add the curryTurn the heat to low, drop in the curry roux and stir until it melts and the broth thickens.
- Cook the udonMeanwhile, cook the udon as the package directs, drain and divide between bowls.
- Egg dropBeat the eggs. With the curry at a gentle simmer, pour them in a thin stream while stirring slowly so they set into ribbons.
- ServeLadle the curry over the udon and top with sliced scallion.
المكونات
للدجاج والتتبيلة:
1 كيلو صدور دجاج، مقطعة إلى شرائح متوسطة السماكة- 1 ملعقة كبيرة ملح
1½ ملعقة صغيرة كزبرة يابسة مطحونة- 1 ملعقة صغيرة بابريكا
- ⅓ ملعقة صغيرة فلفل أبيض
½ ملعقة صغيرة هيل مطحون
⅓ ملعقة صغيرة قرفة
رشة جوزة الطيب- ½ ملعقة صغيرة زنجبيل مطحون
- ¼ حبة برتقال مع القشر، منزوعة البذور
- ¼ حبة ليمون مع القشر، منزوعة البذور
- 8 فصوص ثوم
1 ملعقة صغيرة دبس فليفلة
8 حبات كاجو (حوالي 20 غرام)- ½ كوب ماء
- ½ كوب زيت زيتون
لصوص السقسقة:
- 1 ملعقة صغيرة من تتبيلة الدجاج المحفوظة جانبًا
- 1 ملعقة صغيرة دبس بندورة
- 1 ملعقة صغيرة دبس فليفلة
- 3 فصوص ثوم
- شرائح رفيعة من البرتقال والليمون مع القشر
- رشة كزبرة يابسة مطحونة
- ½ كوب ماء
للتقديم:
خبز شاورما أو خبز عربي
صوص الثومية
مخلل خيار
Add the olive oil after the chicken is coated in the marinade, not into the blender, just as Chef Omar does.
Instructions:
- Prep the chickenPat the chicken breasts dry (no rinsing) and cut them into medium strips so they cook quickly and stay juicy.
- Blend the marinadePut all the spices in a blender with the orange and lemon pieces (peel on, seeds out), the garlic, cashews, pepper paste and ½ cup water. Blend until completely smooth.
- MarinateSet 1 tsp of the marinade aside for the sauce before it touches the raw chicken. Toss the chicken with the rest until fully coated, then add the olive oil and massage it in. Cover and chill for 2–4 hours.
- Make the saqsaqa sauceBlend the reserved marinade with the tomato paste, pepper paste, garlic, citrus slices, a pinch of coriander and ½ cup water until smooth. Simmer for a few minutes before serving.
- Grill the chickenHeat a grill or charcoal to medium-high. Grill the strips, turning, until browned outside and cooked through but still tender, 165°F (74°C) inside.
- WrapSpread the bread with toum or the saqsaqa sauce, add the grilled chicken and pickles, and roll up tightly.
- Toast and serveToast the wraps on the grill or in a hot pan until golden and a little crisp. Serve hot with more toum and pickles.
Ingredients:
For the salad
150 g soba noodles- ½ cucumber
3–5 red radishes, thinly sliced- 2–3 spring onions, finely chopped
- a handful of cilantro, chopped (optional)
1 lime
For the sesame ginger dressing
- 1 garlic clove, minced
- 1 small piece of ginger, grated
2 Tbsp rice vinegar- 2 Tbsp mirin (or 1 Tbsp maple syrup)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame seeds
- ½ tsp chili flakes
Instructions:
- Prep the vegetablesChop the spring onions and drop them into a bowl of ice water so they stay crisp and lose some of their bite. Lightly smash the cucumber, scoop out the seeds and cut it into bite-size chunks. Slice the radishes thinly and chop the cilantro if using.
- Cook the sobaBoil the noodles as the package directs, then drain and rinse well under cold water to stop the cooking and wash off the starch.
- Make the dressingWhisk the garlic, ginger, rice vinegar, mirin, sesame oil, soy sauce, sesame seeds and chili flakes together in a small bowl.
- TossDrain the spring onions and put them in a large bowl with the noodles, cucumber, radishes and cilantro. Pour over the dressing and toss until everything is coated.
- ServeSqueeze the lime over, toss once more and serve right away, chilled or at room temperature.
Ingredients:
- 3 cups paccheri (or large rigatoni)
2 Tbsp gochujang- 6 garlic cloves, sliced
- 2 cups raw shrimp, peeled & deveined
1 cup heavy cream- 2 Tbsp olive oil
- 1 Tbsp kosher salt per 1 L pasta water
- ½ cup reserved pasta water
- ¼ cup grated parmigiano, plus more to serve
- 1 Tbsp butter
chives or Italian parsley, to finish
Instructions:
- Boil the pasta in salted water until just al dente, about a minute less than the package says.
- Save ½ cup of the pasta water, then drain.
- Meanwhile, gently cook the sliced garlic in the olive oil in a large pan over medium heat.
- Once the garlic softens, stir in the gochujang. Lower the heat and cook it for a few minutes to mellow the spice, until the oil turns a deep red.
- Pour in the cream, stir, and simmer over medium heat until it has reduced by about half.
- Add the pasta and the reserved pasta water and simmer until the sauce thickens and clings to the pasta.
- Stir in the shrimp and cook until pink and opaque.
- Turn the heat to low, stir in the parmesan, then the butter to keep the sauce glossy.
- Finish with chives or parsley and a drizzle of olive oil if you like. Serve with more grated parmesan.
Ingredients:
For the beef rolls
- 1 lb thinly sliced beef (shabu-shabu cut)
7 oz enoki mushrooms- 1 white onion, thinly sliced
- 1 Tbsp avocado oil or other neutral oil
- 2 eggs, whisked
- salt, to taste
- chopped green onions, to garnish
- sesame seeds, to garnish
For the sauce
⅓ cup water- ¼ cup soy sauce
- 1 Tbsp sesame oil
- 1 garlic clove, minced
- a dash of black pepper
Instructions:
- Prep the enokiCut 1–2 inches off the root end of the enoki, give them a gentle rinse, drain well and pull them apart into small bunches.
- RollLay a beef slice flat, set a bunch of enoki across one end and roll it up snugly. Repeat until you've used all the beef and mushrooms.
- Mix the sauceStir the water, soy sauce, sesame oil, garlic and black pepper together in a small bowl.
- Soften the onionWarm the oil in a large skillet over medium-high heat and cook the sliced onion for about 3 minutes, until soft and just turning translucent.
- Simmer the rollsSet the rolls on top of the onions in one layer and pour the sauce over them. Cover, bring to a boil, then turn the heat to medium-low and simmer for about 3 minutes, until the beef and mushrooms are cooked through.
- Add the eggsUncover and drizzle the whisked eggs over and between the rolls. Put the lid back on for about a minute, until the eggs are as set as you like.
- ServeTaste the sauce and add salt if it needs it. Take off the heat, scatter over green onions and sesame seeds, and serve warm over steamed rice.
المكونات :
مرق الدجاج :
- 1500 افخاذ دجاج
- 2.5 لتر ماء
- بصلة واحدة
- جزرة واحدة
- قطعة قشر ليمون
- عود قرفة
3 اوراق غار- 5 حبات هيل
5 اكباش قرنفل- حبتين ليمون يابس
- 1.5 م ص ملح
الملوخية :
300 جرام ملوخية- 200 جرام سمنة
- 10 اسنان ثوم
- 1 لتر مرقة دجاج
- نصف م ص ملح (أنا حطيت ملعقتين صغار ملح بالملوخية لأن نسيت أملح المرقة)
- حبة فليفلة حمراء
- جرزة كزبرة خضراء
- 15 سن ثوم
- م ك سمنة
Instructions:
- Make the brothPut the chicken thighs in a large pot with the water, onion, carrot, lemon peel, cinnamon, bay leaves, cardamom, cloves, dried limes and 1½ tsp salt. Bring to a boil, then simmer until the chicken is tender and cooked through. Strain and keep the broth.
- Cook the molokhiaWash and drain the leaves. Melt the 200 g ghee in a large pot and sauté the leaves with the 10 minced garlic cloves until soft. Add 1 L of the broth and ½ tsp salt and simmer until the leaves are tender.
- Make the toppingWarm 1 Tbsp ghee in a small pan over medium heat. Cook the chopped red pepper and the 15 minced garlic cloves until soft and fragrant, then stir in the chopped cilantro for a minute.
- Bring it togetherStir the topping into the molokhia and let it simmer briefly. Taste and adjust the salt.
- ServeServe warm with the chicken, white rice and toasted bread.
Ingredients:
For the salmon
- 2 skin-on salmon fillets
- 1 Tbsp olive or avocado oil
- salt & black pepper
For the black rice
½ cup dry black (forbidden) rice- water, as the package directs
- a pinch of salt
For the red cabbage slaw
1 cup red cabbage, finely shredded- ¼ cup cilantro, chopped
- 1 Tbsp lime or lemon juice
- 1 tsp olive oil
- salt & black pepper
For the avocado jalapeño crema
- 1 ripe avocado
1 jalapeño, seeded for less heat
¼ cup Greek yogurt, sour cream or Mexican crema- 1–2 Tbsp lime juice
- salt & black pepper
- water, to thin
Quantities are estimates; the original post didn't give exact amounts.
Instructions:
- Blend the cremaBlitz the avocado, jalapeño, yogurt, lime juice, salt and pepper until silky, loosening with a splash of water until it's pourable. Taste, adjust and set aside.
- Toss the slawMix the shredded cabbage and cilantro with the citrus juice, olive oil, salt and pepper.
- Cook the riceRinse the black rice and cook it as the package directs until tender. Season with a little salt and keep warm.
- Sear the salmonPat the fillets dry and season both sides. Heat the oil in a skillet over medium-high heat, lay the salmon in skin-side down and press gently for a few seconds so the skin stays flat. Leave it alone for 4–5 minutes until the skin is golden and crisp, then flip and cook 2–3 minutes more, to 145°F (63°C) inside.
- PlateSwipe a generous layer of crema across each plate, add a mound of black rice and set the salmon beside it skin-side up so it stays crisp. Pile the slaw on top and serve right away.
المكونات
للسلطة:
6 أوراق خس بلدي- 1 قلب خس روماني
- 1 كوب طماطم كرزية، مقطعة إلى نصفين
- 3 حبات خيار لبناني، مقطعة إلى أنصاف دوائر
1 حبة فلفل أخضر، مقطعة إلى مكعبات- 2 عود بصل أخضر، مقطع إلى شرائح رفيعة
- 3 حبات فجل أحمر، مقطعة إلى شرائح رفيعة
- ¼ كوب ملفوف مفروم
- ¼ كوب أوراق نعناع طازجة
- ¼ كوب أوراق بقدونس طازجة
¼ كوب أوراق رجلة
1 كوب حب رمان طازج
1 كوب رقائق خبز مقلي
لصلصة دبس الرمان:
- عصير ليمونة واحدة
¼ كوب خل أبيض- ½ كوب دبس رمان
- 1½ كوب زيت زيتون
- 2 ملعقة كبيرة سماق
- 2 ملعقة كبيرة نعناع مجفف
- ملح وفلفل أسود حسب الذوق
The dressing makes more than you need: add it a little at a time and keep the rest in the fridge.
Instructions:
- Prep the vegetablesWash and dry the lettuces and tear them into medium pieces. Halve the cherry tomatoes, cut the cucumbers into half-moons, dice the green pepper and thinly slice the spring onions, radishes and cabbage. Rinse and dry the mint, parsley and purslane.
- Toss the saladIn a large bowl, combine the lettuce with the tomatoes, cucumber, pepper, spring onion, radish and cabbage. Add the herbs, purslane and pomegranate seeds and toss gently so everything is evenly mixed.
- Make the dressingIn another bowl, whisk the lemon juice, white vinegar and pomegranate molasses together. Slowly pour in the olive oil while whisking until it comes together, then stir in the sumac and dried mint and season with salt and pepper.
- DressPour some of the dressing over the salad and toss gently until everything is lightly coated.
- Add the bread and serveScatter the fried bread over just before serving so it stays crunchy. Pile onto a platter and finish with extra pomegranate seeds, mint leaves, a pinch of sumac and a drizzle of pomegranate molasses if you like.