Ingredients

• 2 pieces Lebanese bread
• Olive oil spray
• 4 ripe tomatoes, coarsely chopped
• 3 Lebanese cucumbers, halved lengthways, thickly sliced
• 2 radishes, thinly sliced
• 2 spring onions, thinly sliced
• 1 cup watercress sprigs
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1 pomegranate, halved, seeds removed
• 1/3 cup (45g) shelled pistachios, toasted, coarsely chopped
• Lemon zest, to serve

Spiced lemon dressing

• 2 teaspoons ground cumin
• 1/2 teaspoon mixed spice
• 1/3 cup (80ml) lemon juice
• 1/3 cup (80ml) extra virgin olive oil

Method

• Step 1 Preheat oven to 180C. Spray 1 side of each piece of bread with oil. Place on a large baking tray. Bake for 8 mins or until crisp and light golden. Set aside to cool. Break into bite-sized pieces.
• Step 2 Meanwhile, place tomato, cucumber, radish, spring onion, watercress, parsley, mint and half the pomegranate seeds and pistachio in a bowl.
• Step 3 To make the spiced lemon dressing, heat a frying pan over medium heat. Add the cumin and mixed spice and cook for 30 secs or until toasted. Transfer to a jug. Add lemon juice and oil. Whisk to combine. Season. Drizzle dressing over the salad. Toss to combine. Add the bread and gently toss to combine. Arrange on a serving platter. Sprinkle with lemon zest and remaining pomegranate and pistachio.