Fattoush

2 large Lebanese pita breads
oil spray
1 Lebanese cucumber
3 medium tomatoes or equivalent cherry tomatoes
1 red pepper,
2 spring onions
1/2 cup parsley, chopped
1/4 cup chopped coriander
2 tablespoons shredded mint leaves
2 teaspoons sumac

Separate the pita bread into halves and rip each into rough pieces about 4cm across. Place in a large shallow roasting tray, spray with oil, turn over and spray again. Place in a pre-heated 200C oven for about 8-10 minutes until toasted. Set aside.

Halve the cucumber lengthwise and scrape out the seeds with a teaspoon. Slice and place in a large shallow salad bowl. Chop the tomatoes or halve the cherry tomatoes. Chop the red pepper and the spring onions. Add all to the cucumber. Sprinkle over the chopped herbs. Add the pita pieces just before serving and toss well. Pour over the dressing. Sprinkle the salad with the sumac.

Dressing

Juice and rind of two lemons
1/4 cup extra virgin olive oil
1 clove garlic
1/4 teaspoon dried pepper flakes
salt and freshly ground pepper

Smash the garlic by hitting it once with a meat mallet or place the flat side of a cook’s knife blade over it and hit with your fist. Place in a bowl and add the lemon juice and rind and olive oil and whisk. Set aside and strain out the garlic before using. Add pepper flakes, and salt and pepper to taste.