Fattoush with Sumac and Crisp Pita
Fattoush turns the end of a flatbread into the best part of the meal. Toasted pita shards go into a tumble of crunchy vegetables and herbs, all lifted by tart sumac and lemon. Dress it at the last minute so the bread keeps a little of its snap.
Ingredients
- 2 pita breads, torn into pieces
- 5 tablespoons olive oil
- 3 ripe tomatoes, cut into wedges
- 1 cucumber, chopped
- 4 radishes, thinly sliced
- 4 spring onions, sliced
- A large handful of parsley and mint, roughly chopped
- 2 teaspoons ground sumac, plus more to finish
- Juice of 1 lemon
- Sea salt, to taste
Method
- Heat the oven to 200C. Toss the torn pita with 2 tablespoons of the olive oil and a pinch of salt, then bake for 8 to 10 minutes until golden and crisp.
- Combine the tomatoes, cucumber, radishes, spring onions, and herbs in a large bowl.
- Whisk the remaining olive oil with the sumac, lemon juice, and a good pinch of salt.
- Just before serving, add the crisp pita to the vegetables, pour over the dressing, and toss.
- Pile onto a platter and finish with an extra dusting of sumac.