This is a spectacular salad, full of different textures and fresh flavours. The sumac, a tangy lemony spice used often in Middle Eastern cooking, and the herbs really elevate the rest of the ingredients into something really quite special. Substantial enough on its own as a light lunch, but also delicious served with a dollop of hummus and some grilled halloumi or with some nice lamb kebabs, for the more carnivorous types.
Serves 4
Ingredients
1 crunchy Romaine lettuce, shredded into large chunks
180g ripe cherry tomatoes, halved
Cucumber, halved, seeds removed and sliced into thick chunks
5 radishes, finely sliced
6 spring onions, finely sliced (or 1 red onion, finely sliced, if preferred)
Large handful of fresh parsley, finely chopped
Large handful of fresh coriander, finely chopped
Small handful of mint leaves, finely chopped
Juice of 1 1/2 lemons
2 teaspoons sumac
6 tablespoons of olive oil
Sea salt and black pepper
3 pitta breads, toasted in toaster for 1 minute and then halved and ripped into bite- size pieces
Directions
Preheat the oven to 200 degrees C.
Place the pitta pieces onto a baking tray. Drizzle over a couple of tablespoons of olive oil and then sprinkle over a little sea salt.
Place in the oven for 5 minutes (check after 3 minutes, turning if necessary), until they are toasted and golden brown, Remove and allow to cool slightly.
Arrange the lettuce, tomatoes, cucumber, spring onions, radishes and herbs onto a serving platter and toss together.
In a jug, combine the lemon juice, 4 tablespoons of olive oil, sumac, and a good pinch of sea salt and black pepper. Mix thoroughly and set aside.
Scatter the pitta pieces over the rest of the salad, and toss gently.
Drizzle the dressing over the salad and gently toss.
Allow the salad to sit for 20 minutes to allow the flavours to combine and then serve.