Keep the pitta separate so it stays crisp.
1 pitta bread
2 tbsp olive oil
2 tsp za’atar
8 cherry tomatoes – I like a mix of yellow and red
handful of mint
handful of parsley
1 spring onion
2 tbsp pomegranate seeds
50g feta, crumbled
juice of 1⁄2 lemon
Preheat the oven to 200°C (fan 180°C/gas mark 6).
Using scissors, cut the pitta into random shards. Transfer to a flat baking sheet, then toss with 1⁄2 tablespoon olive oil, l
teaspoon of the za’atar and a good pinch of salt. Spread out in a single layer and roast in the oven for 10 minutes, turning halfway, until golden and crisp.
While the pitta is roasting, chop the rest of your ingredients. Halve the cherry tomatoes, pick the mint leaves and roughly chop along with the parsley. Cut the radishes into quarters. Halve the cucumber lengthways, then use a teaspoon to remove the seeds and chop. Finely slice the spring onion. Put all these ingredients into a serving bowl along with the pomegranate seeds and the crumbled feta.
For the dressing, whisk together the lemon juice, remaining olive oil and za’atar and a good pinch of salt. Pour this over the other ingredients and mix well to combine.
Get your pitta out of the oven and mix it through the salad. Fattoush is done.