The key here is lots of crunchy texture and fresh, tangy flavours.
A few stale pitta breads
3 large tomatoes, chopped
½ - 1 bunch radishes, thinly sliced
2 large cucumbers, chopped
3 spring onions, finely sliced
1 tin chickpeas (optional)
A good dollop of soya yoghurt and/or tahini (to taste)
Handful each fresh mint and parsley, chopped
1 Tablespoon dried mint
2 cloves garlic, crushed
3 Tblsp lemon juice & 2 Tblsp cider/white wine vinegar
1/4 cup olive oil, plus extra to coat/drizzle
½ tsp each salt & black pepper (or more to taste)
1 Tablespoons sumac or more to taste, to garnish
Coat pitta with a bit of olive oil, and toast 12-15min at 200C til golden.
Meanwhile combine veg and chickpeas. Mix remaining ingredients, then pour over veg. Let set for 10 minutes. Add broken-up, crispy pitta and stir. Serve with a drizzle of oil and a generous sprinkling of sumac.