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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper.
Step 2
Arrange bread wedges on tray, in a single layer. Spray both sides lightly with oil; sprinkle with combined sumac and salt. Bake for 10 minutes or until golden and crisp.
Step 3
Meanwhile, drain and reserve oil from fetta into a jug or small bowl; you will need ¼ cup (60ml).
Step 4
To make dressing, whisk the pomegranate molasses, lemon juice and reserved fetta oil in a small bowl; season to taste.
Step 5
Separate outer leaves from lettuce; cut heart into quarters. Place lettuce, radish, cucumber, green onion, tomato and half the mint in a large bowl; toss gently to combine.
Step 6
Transfer salad to a large platter; top with crumbled fetta and remaining mint. Serve with bread chips and extra sumac. Drizzle with dressing just before serving
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