Pomegranate fattoush recipe by Georgina Hayden

As a child, I could never understand why the adults in my family were fighting over the salad bowl, soaking their bread in the juice at the bottom… I came to see the error of my manners and know now that there are few things better than bread saturated with a tangy, punchy dressing. Fattoush is one of my favorite salads - it's the perfect vehicle for a slightly stale pitta (the Arabic word 'fatteh' means 'crumbs') given a fresh twist on a crisp, peppery and sweet salad. I boosted the tart and sweet elements with pomegranate, and I think it works like a dream.

Makes 4 to 6loaves pitta 2 extra virgin olive oil dried oregano 1 tsp sea salt and freshly ground black pepper pomegranate molasses 1 tbsp lemon 1 garlic 1 pomegranate pod ½ multi-coloured ripe tomatoes 500 g cucumber 1 small or ½ large onion new 6 flat-leaf parsley 1 bunch radish 6 cos lettuce 1, or 2 small sumac gem lettuce 1 teaspoon

Preheat oven to 160 C fan/thermostat 4. Open pitta breads like a pound and drizzle with olive oil, sprinkle with oregano and season a little. Bake for 12 to 15 minutes until lightly golden and crispy. Leave to cool for 10 minutes, then break them up.

While the pitta are in the oven, prepare the dressing. Whisk or shake together 2 tablespoons extra virgin olive oil, pomegranate molasses and lemon juice. Peel and crush the garlic clove with the side of your knife and add it to the vinaigrette. Season generously, whisk then set aside. Pick the pomegranate seeds and keep them aside.

Roughly chop the tomatoes, trim and chop the cucumber (if using a large cucumber, halve it into lengthwise and hollow out the middle). Peel and finely chop the spring onions. Chop the parsley leaves and chop them finely. Trim and thinly slice the radishes. Cut and coarsely chop the cos or gem. Mix everything with the vinaigrette (discard the garlic) and spread on a dish. Spread over toasted pita bread and pomegranate seeds and sprinkle with sumac, then serve.

De Nistisima: The Secret to Delicious Cooking vegan The Mediterranean and Beyondby Georgina Hayden (Bloomsbury, £26)