INGREDIENTS
1 large pitta bread
olive oil, for brushing and drizzling
1/2 teaspoon ground cumin
1 cup podded fresh broad (fava) beans
1 large handful mint, washed and roughly chopped
1 large handful flat-leaf (Italian) parsley, washed and roughly chopped
1 small red onion, thinly sliced
4 radishes, thinly sliced
seeds of 1 pomegranate
juice of 1 lemon
good pinch of ground sumac

TO MAKE

Preheat the oven to 190ºC. Take the pitta bread and lightly wet it; this will help to ‘steam bake’ the bread, keeping it a little moist, but crispy on the outside. Place on a baking tray, then into the oven, and cook for four to five minutes on each side, or until starting to go a little crisp. Take out of the oven and brush with some olive oil, then sprinkle the cumin over. Once cool, tear into small pieces.

Meanwhile, bring a saucepan of water to the boil. Add the broad beans and cook for two minutes. Remove using a slotted spoon and refresh under cold water. When the broad beans are cool enough to handle, gently squeeze them out of their leathery skins.

Roughly chop the broad beans and place in a mixing bowl. Add the mint, parsley, onion, radish and pomegranate seeds and toss gently to combine. Add the lemon juice, then drizzle on enough olive oil to coat. Add the toasted pitta pieces and the sumac, toss again and serve.

The fattoush also goes nicely with a little yoghurt on the side.

Find our interview with Matt Wilkinson online. Images and recipe from Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson. Published by Hardie Grant.