Inspired by Middle Eastern flavours, this chopped salad is easy to throw together for weekend dining.
Prep time: 15-20 mins
Cooking time: 5 mins
5 tablespoon olive oil
2 toasted flatbread or pita bread, torn into roughly 4cm pieces
75g whole blanched almonds
1 ½ tablespoon sumac, plus extra for garnish
½ teaspoon chili flakes
½ teaspoon cumin powder
1 small garlic clove, peeled, minced
3 tablespoons lemon juice
2 tablespoon cider vinegar
380g tomatoes, cut into 15mm dice
1 cucumber, halved lengthways, deseeded, chopped into large dice
100g radishes topped and tailed, cut into quarters
2 spring onions, finely sliced
15g fresh mint leaves picked, roughly torn, reserve some for garnish
25g Italian parsley, leave picked, roughly chopped, reserve some for garnish
Add 1 tablespoon of olive oil to a medium-sized frying pan over a medium.
Add the pita and almonds and cook for 5-6 mins, stirring all the time, or until the pita is crunchy and the almonds golden.
Remove from the heat and transfer to a medium-sized bowl.
Add ½ tablespoon of sumac, chili flakes, and cumin powder.
Toss to combine and season to taste, set aside to cool.
In a small mixing bowl add the garlic, lemon juice, vinegar, remaining olive oil and ½ tablespoon sumac, season to taste and whisk to combine, set aside and leave to infuse.
To a large mixing bowl add the tomato, cucumber, radish, spring onion, mint, parsley, remaining sumac, cooled pita mix, and gently stir to combine.
Whisk the dressing again and add to the salad and stir to coat.
Serve immediately in a large bowl, sprinkle over remaining herbs and a little more sumac.