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I've got pomegranate Mollases and I know how to use it. Morito fattoush



We had this last night with the delicious Ottolenghi turkey and courgette burgers. I think they made a very good match for each other and worked well for a clammy summer evening.
I made the burgers, the sour cream sauce, the crispy pittas and the dressing ahead of time and the salad just before we ate.
I know it's just another one of those Middle eastern chopped salads but we love them in our house. The dressing is unusual and uses the aforementioned pomegranate mollasses which you can now get at Waitrose of course. I also like the addition of the pittas which adds a few carbs and consequently just a little bit of substance.
I've put in Moritos picture because it is just so much nicer than mine. I am definitely going to sprinkle za'atar all over the place next time! 
and yes it does look like there's definitely more than half a teaspoon there and they haven't diced or deseeded the cucumbers
Serves 4
Ingredients
for the salad
olive oil
1-2 pitta breads, split in half lengthways
Half a cucumber, half-peeled in strips, deseeded and cut into small dice
Half a small cauliflower, cut into tiny florets
10 sweet cherry tomatoes, cut into quarters or sixths
6 red radishes, cut into quarters or sixths
1 spring onion, sliced into thin rounds
1 bunch of flat-leaf parsley, shredded
1 bunch of mint, shredded
1 bunch of coriander, shredded
½ tsp za’atar 
For the dressing

6 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1 tbsp red wine vinegar, with a pinch of sugar
2 tbsp freshly squeezed pomegranate juice
1 tsp sumac
1 tsp za’atar
A pinch of ground cinnamon
A pinch of sugar

Preheat the oven to 180C/Gas 4. Brush the oil on both sides of the flatbreads or pittas and bake them in the oven for 10-15 minutes, until golden and crisp. Remove from the oven and set aside to cool.
To make the dressing, put all the ingredients in a jam jar with a lid and shake well. Taste for seasoning. 
Put the vegetables and herbs in a bowl and pour over the dressing. Lightly crush the crisp flatbread into the bowl, mix well and serve immediately, sprinkled with za’atar.
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