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The key here is lots of crunchy texture and fresh, tangy flavours.
Course Salad, Side Dish
Servings 0

Ingredients

  • 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 fresh mint chopped
  • Handful fresh parsley chopped
  • 1 tbsp dried mint
  • 2 cloves garlic crushed
  • 3 tbsp lemon juice
  • 2 tbsp cider vinegar or white wine vinegar
  • 1/4 cup olive oil plus extra to coat/drizzle
  • ½ tsp each salt & black pepper or more to taste
  • 1 tbsp sumac or more to taste to garnish

Instructions

  • Coat pitta with a bit of olive oil, and toast 12-15min at 200C until 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.