← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 pita breads
• 2 tbsp olive oil, for the pita
• 1 small romaine lettuce, chopped
• 3 Tomato, cut into chunks
• 2 small cucumbers, sliced
• 6 radishes, thinly sliced
• 3 Spring onion, sliced
• 1 green pepper, diced (optional)
• 1 bunch flat-leaf parsley, roughly chopped
• 1 handful Mint, leaves roughly chopped
• 4 tbsp extra virgin olive oil
• 1 Lemon, juiced
• 1 tbsp sumac, plus extra to finish
• 1 clove Garlic, crushed
• 1 tbsp Pomegranate molasses (optional)
• ½ tsp Salt

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Tear or cut the pita into bite-sized pieces, toss with the oil and a pinch of salt and bake on a tray for 8–10 min until golden and crisp. Let them cool.
2. Whisk the dressing ingredients together in a large bowl.
3. Add the lettuce, tomatoes, cucumbers, radishes, spring onions, pepper and herbs to the bowl.
4. Just before serving, add the crisp pita, toss everything together and finish with an extra sprinkle of sumac.

Tips

• Add the bread at the last minute so it stays crunchy, or fry it in olive oil for an extra-rich version.
• Leave out the pita, or use a gluten-free flatbread, for a gluten-free salad.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese BBC Good Food RecipeTin Eats