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