For the dressing      
300ml olive oil
2 2 lemons, juice and zest only
2 garlic clove, crushed
4 tbsp sumac (a sour-tasting Middle Eastern ground spice)
  salt & pepper to taste
For the salad 
8 plum tomatoes, seeds removed, quartered
1/2 cucumber, peeled, cut into 5cm/2in batons  
1 green pepper, cut into strips  
8 radishes, sliced  
1 shallot, sliced  
1 small Little Gem lettuce  
1 pitta bread, toasted, torn into small pieces
  small handful rocket leaves  
  handful fresh mint leaves  


For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine. Season, to taste, with salt and freshly ground black pepper. (You will not need all the dressing for this recipe, so set the remainder aside in the fridge for up to a week.)

For the salad, place the torn pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper.

To serve, pour the dressing, to taste, over the salad and gently mix together to coat the salad evenly.

Source: adapted from bbc goodfood

Back to the index >