📖 Instructions

1. First, let's prep our veggies! Wash and thoroughly dry all the vegetables. Now, finely chop the cucumber, tomatoes, and red onion. For extra crunch, roughly chop the romaine lettuce. Set everything aside for now.
2. Next up, the herbs! Finely chop the fresh parsley, mint, and dill. Remember, a sharp knife is your best friend here – neat chopping leads to neat presentation!
3. In a large bowl, gently toss the chopped vegetables and herbs together. Remember, we want them to retain their beautiful colors and vibrant textures. Try not to over mix things too much.
4. Time for the dressing! In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sumac, salt, and pepper. Taste and adjust seasoning according to your preference. I like to add a generous pinch of freshly cracked black pepper.
5. Gently pour the dressing over the vegetable mixture, ensuring every piece is lightly coated. Toss it gently, again, to avoid bruising those lovely ingredients.
6. Right then, let's address the star of this show: our beautiful burrata cheese. Tear the burrata cheese into bite-sized pieces, and place them on top of the salad. Don't worry about it getting a little messy, it will add extra character to the dish!
7. Finally, spoon the pesto (either homemade or store-bought—it's your call!) over the burrata. It’s a vibrant addition that complements the fattoush perfectly. Arrange everything beautifully, and you're all set!
8. Serve immediately and enjoy! The contrasting textures and flavors are truly wonderful. This fattoush is best enjoyed fresh, but we all know leftovers can be good, too, right?