Fattoush salad featuring pita chips seasoned with roasted cumin and chaat masala.
Hands-free mode with voice commands & timers
No ratings yet
Preheat your oven to 375°F (190°C).
In a small bowl, whisk 2 tablespoons of olive oil with the roasted cumin powder and chaat masala.
Toss the pita squares in the spiced oil until evenly coated, then spread them on a baking sheet.
Bake the pita for 8-10 minutes until golden brown and crispy, then set aside to cool.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, red onion, and fresh mint.
In a separate jar, whisk together the remaining olive oil, lemon juice, pomegranate molasses, and salt.
Pour the dressing over the vegetables and toss gently to ensure everything is coated.
Just before serving, fold in the spiced pita chips so they stay crunchy.
