Ingredients
- 2 wholemeal pitta breads
- 2 tbsp olive oil
- 1 tsp sumac, plus extra to serve
- 1 small cos or romaine lettuce, chopped
- 4 ripe tomatoes, chopped
- 1 cucumber, chopped
- 8 radishes, sliced
- 1 green pepper, chopped
- 4 spring onions, sliced
- A large handful each of parsley and mint, roughly chopped
- Pomegranate seeds, to serve (optional)
For the dressing
- 5 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp pomegranate molasses (optional)
- 1 tsp sumac
- 1 small garlic clove, crushed
Method
- Toast the pitta: heat the oven to 200°C (180°C fan). Tear the pitta into bite-sized pieces, toss with the oil and sumac and bake for 8–10 minutes, until golden and crisp.
- Make the dressing: whisk the dressing ingredients and season.
- Toss: combine the vegetables and herbs in a large bowl, add the dressing and toss well.
- Finish: add the toasted pitta just before serving, so it stays crunchy, and scatter with extra sumac and pomegranate seeds.
Why it's good for you: Sumac, made from dried red berries, gives a lemony tang and is rich in antioxidants. The generous handfuls of herbs and summer vegetables make this salad a feast of vitamin C and colour.
Good to know: Use gluten-free pitta for a gluten-free version.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.