Cup of Crunch

Dough for Cups

1. Preheat the oven to 180°C, fan forced.
2. In a large mixing bowl, combine the flour, yeast, salt and caster sugar.
3. Add the warm water and extra virgin olive oil, and mix until a shaggy dough forms.
4. Knead by hand for approximately 9-10 minutes until smooth, soft and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with cling wrap for 20 minutes and leave in a warm place until doubled in size.
6. Punch down the risen dough, and divide into quarters.
7. Lightly flour the work surface and flatten each portion, rolling each piece through a pasta machine until 2-3mm thick, or roll out evenly using a rolling pin.
8. Using a 10-12cm round cutter, cut circles from the dough.
9. Gather any offcuts, re-roll, and repeat until all dough has been used.
10. Lightly spray a standard cupcake tray with canola oil spray.
11. Press each dough round into the cupcake cavities to form cup shapes.
12. Blind bake for 4 minutes, until lightly set.
13. Heat vegetable oil to 180°C in a medium sized pot. Remove the cups from the oven. Now, working in batches, fry the cups for 30-60 seconds, turning occasionally until evenly golden brown and crisp.
14. Drain on paper towel, then transfer to a wire rack to cool completely.

Dressing

1. Juice 1 lemon, in a medium sized bowl.
2. Whisk together the pomegranate molasses, extra virgin olive oil, and sumac until emulsified.
3. Season lightly with salt and pepper, to taste.
4. Wrap in cling wrap, and leave on the side.

Fattoush Salad

1. Wash and thoroughly dry the baby cos lettuce, chopping into thinly sliced pieces (similar to slaw).
2. De-seed the cucumbers, and dice into approximately 1cm cubes, and set aside.
3. Halve each tomato, setting aside. Trim and thinly slice the radishes into fine rounds, then cut in half.
4. Finely slice the red onion into thin strands.
5. Remove the core and seeds from the baby capsicums and finely dice into approximately 5mm.
6. Finely chop the parsley and mint leaves gently to release their aromas.
7. (If buying a full pomegranate) remove the arils, and set aside.
8. Separate the baby cos into 1 small bowl, and gently toss until coated.
9. Place all of the remaining vegetables, herbs and 2 pinches of arils into a large bowl, then pour over the pomegranate sumac dressing until coated.

Assembly

1. Spoon the baby cos into the cups as the first layer of the salad.
2. Add the remaining vegetables, getting an assortment for visual appeal.
3. Finish each cup with a small sprinkle of sumac, mint and some extra pomegranate arils.
4. Serve immediately while the cups are still crisp and the salad is fresh.