Lebanese Fattoush Salad

For 2 servings

• Pitta bread1
• Olive oil (plus 2 tbsp extra for dressing)1 tbsp
• Romaine lettuce, chopped1
• Cucumber, chopped1
• Tomatoes, chopped2
• Radishes, thinly sliced4
• Spring onions, sliced2
• Fresh parsley, chopped2 tbsp
• Fresh mint, chopped1 tbsp
• Lemon juice1 tbsp
• Sumac1/2 tsp
• Salt and pepperto taste

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Tear the pitta bread into bite sized pieces, toss with 1 tablespoon of olive oil, and spread on a baking tray.

3. 3

   Bake for 6 to 8 minutes, turning halfway, until golden and crisp. Set aside to cool slightly.

4. 4

   While the pitta bakes, put the lettuce, cucumber, tomatoes, radishes, spring onions, parsley and mint in a large bowl.

5. 5

   In a small bowl, whisk the remaining olive oil with the lemon juice, sumac, salt and pepper.

6. 6

   Pour the dressing over the salad and toss well to combine.

7. 7

   Scatter the crispy pitta pieces over the top just before serving, so they stay crunchy rather than going soft.