Middle Eastern Chopped salad with spiced sheep's cheese

I have always loved the infamous Middle Eastern salad, Fattoush. It has everything you want in a salad: crunch, zing, colour and bags of flavour. I like to chop my ingredients into small dice and throw in one of my favourite cheeses, shanklish. Made from drained Greek yoghurt mixed with Zaatar, it's traditionally mixed with chopped tomatoes, herbs and olive oil, making a delicious mezze. Feel free to use feta or leave it out.

Middle Eastern chopped salad with spiced sheep's cheese

serves 4

Croutons

4 Middle Eastern flat breads diced

2 tbsp olive oil

1 tbsp sumac

1 tsp sea salt

Dressing

3 tbsps pomegranate molasses

juice of 2 lemons

75ml extra virgin olive oil

1 tbsp castor sugar or honey

1 tbsp Turkish chili flakes (aleppo)

1 tsp salt and pepper

10 radishes roughly chopped

4 Lebanese cucumber (mini) diced

200g cherry tomatoes halved

1 medium red onion diced

1 small red onion diced or use 4 spring onions chopped

100g pomegranate seeds

1 large handful each chopped dill, parsley leaves, mint leaves

optional - 2 tbsp shanklish cheese  ( I ordered from the website MyJam)

1.  Preheat oven to 210c/190cfan.  Place the crouton ingredients in a baking tray, toss to coat, and bake for 8 minutes or until golden. 

2. Place dressing ingredients in a jam jar and shake well.  Adjust to taste with extra sugar.

3. Place all other ingredients in a large bowl.  Add the cooled croutons and pour the dressing over just before serving.