Paratha Salad Bowl

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

4 Sunbulah Plain Parathas, cooked according to packet instructions
2 tbsp olive oil
100g romaine lettuce, sliced
1 beef tomato, diced
50g radishes, finely sliced
2 small cucumbers, diced
2 tbsp mint leaves
2 tbsp parsley leaves
2 spring onions, sliced diagonally
2 tbsp pomegranate seeds

For the salad dressing
1 tsp sumac
2 tbsp olive oil
1 tbsp pomegranate molasses

1. Preheat the oven to 180°C.
2. Brush the olive oil over both sides of the Paratha and drape over a small bowl. Bake in the oven for 15 minutes until crisp. Leave to cool completely.
3. For the salad, combine the lettuce, beef tomatoes, radishes, cucumber, mint and parsley leaves.
4. Whisk together the dressing ingredients and toss through the salad so that all ingredients are well coated.
5. Spoon into the Paratha bowl and top with the spring onion and pomegranate seeds before serving.