Fattoush — Sumac Salad with Toasted Pita

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 200 g Romaine lettuce, washed and dried
• 250 g Tomatoes, trimmed
• 250 g Cucumber with peel, washed
• 80 g Radishes, trimmed
• 40 g Spring onions, trimmed
• 25 g Fresh parsley leaves and tender stems, washed and dried
• 10 g Fresh mint leaves, washed and dried
• 100 g Plain wheat pita or taboon-style flatbread, total weight
• 30 g Olive oil
• 60 g Fresh lemon juice
• 6 g Ground sumac seasoning (sumac and salt)
• 4 g Garlic, peeled and minced
• 2 g Fine salt
• 1 g Ground black pepper

Make it

Instructions

1. 1

   Heat a conventional oven to 190°C (170°C fan). Tear pita into small pieces and toss with 10 g of the olive oil. Spread on a tray and bake 8–12 minutes, turning once, until crisp; let cool.

2. 2

   Wash and dry all vegetables and herbs. Chop lettuce, tomatoes and cucumber into bite-size pieces; thinly slice radishes and spring onions and chop parsley and mint.

3. 3

   Whisk the remaining 20 g oil with lemon juice, sumac, garlic, salt and pepper. Toss all vegetables and herbs with the dressing just before eating.

4. 4

   Divide into four equal portions and distribute the toasted pita equally over them at the last moment. Store any remaining pita separately to keep it crisp. The estimate includes all bread and oil.