Step 1.
Wash all of the vegetables and fresh herbs and leave them to dry.
Step 2.
I like to remove the leaves from the stems of fresh herbs and keep them whole, that way I can taste each herb in each mouthful. Preparing the fattoush can be done the day before (minus the tomatoes, which I like to dice fresh on the day) and kept in an airtight container in the fridge, along with the dressing in a jar.
Step 3.
Dice the cucumbers, tomatoes, peppers and spring onions to size; keep this a consistent 1cm. Chop the radishes into discs then matchsticks, like a julienne. The cos lettuce can also be chopped in 1cm lengths. Using a sharp knife, finely slice the cabbages, start from the tip of the wedge and work your way around, keeping the slices thin and consistent.
Step 4.
Pick off the leaves of the mint, parsley and purslane, if using, and oregano and set aside in a bowl. If the mint leaves are large, cut them in half, too.
Step 5.
If you do not want to fry the bread, you can place it in the oven at 180C/350F and bake it until crisp, then lightly crush with your hands into a bowl to garnish the fattoush. If you are frying all the bread as part of the spread, then by all means crush with your hands to garnish at the end.
Step 6.
In a small mixing bowl, combine the dressing ingredients and mix well with a fork.
Step 7.
To assemble, toss half the pomegranate seeds with all the remaining ingredients, except for the bread, with the dressing, and combine using your hands. Scoop the salad into a serving bowl. Scatter the crushed Lebanese bread on top along with the remaining pomegranate seeds and an extra pinch of sumac. Serve immediately.
