Prep Time: 10 Minutes
Cook time:
10 Minutes
Total Time:
 20 Minutes
Serves: 6

This has to be up there with my favourite salad. I mean what’s not to love- the cherry tomato, fresh herbs and sweet pomegranate dressing PLUS Turkish bread. This is ultimate.

This salad has a modern Middle Eastern flare, which is always a crowd pleaser. This works as a great side to any meal. I love to serve this when Shane makes his blackened tofu however I’d happily just dig into a big bowl of this as a complete meal.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.



  • 1 packet Lebanese bread (large diced)
  • 2 Lebanese cucumbers (diced)
  • 2 punnets of cherry tomatoes
  • 4 radish (thinly sliced)
  • 1 green onion (sliced)
  • ¾ cup fresh mint (roughly sliced)
  • ¼ cup parsley (roughly sliced)


  • 1 tbsp. ground sumac
  • ¼ cup of olive oil
  • Juice of ½ lemon
  • 1 pomegranate (hearts and juice)
  • Salt and pepper


  1. Pre heat a large fry pan on medium heat.
  2. Add lebanesse bread and toss for 5mins until golden and allow to cool.
  3. Prep cherry tomatoes, cucumbers, radish, green onion, mint and parsley and transfer to a large salad bowl.
  4. Prepare dressing by adding all ingredients into a jar and shake until combined.
  5. Just before serving- add bread and dressing and toss to coat.

7 Steps in eating out as a vegan!

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