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The Perfect Fattoush |
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| Serves 4 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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Ingredients |
2 stale pitta or other flatbreads
Juice of 1/2 lemon
1/2 tbsp cider vinegar
3 tbsp good olive oil, plus extra to grease
1 tsp sumac, plus extra to sprinkle
500g ripe mixed tomatoes
3 small cucumbers or 1 large one
2 spring onions
25g flat-leaf parsley
(15g mint) separate for Ian
100g purslane (optional)
100g radishes
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Heat the oven to 200C. Toss
the pitta with a little olive oil, then bake for about 15
minutes until crisp. Allow to cool slightly, then break
into shards.
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Meanwhile, put the lemon
juice, vinegar, oil and sumac in a jar. Season and shake
well then leave to infuse until the salad is finished.
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Meanwhile, cut the tomatoes
into irregular chunks and the cucumber (deseeded if the
large variety) into rough 1.5cm dice. Finely slice the
spring onions and pick the leaves of the herbs and roughly
chop. Pick the leaves of the purslane but leave whole.
Combine in a large bowl.
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Toss the dressing with the
salad, then, just before serving, cut the radishes into
quarters and use to top the salad, along with the bread
and a final flourish of sumac.
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DAILY
DINNERS 
