This salad looks fantastic and, with all the different textures, it’s interesting to eat, too. While delicious eaten on its own, it’s also great with grilled meat, charred halloumi or a fragrant stew.
Takes: 15 mins
2 pitta breads
1 cucumber, deseeded and roughly chopped
½ small red onion, finely sliced
100g pitted black olives
200g small cherry tomatoes, halved
1 large handful mint leaves, roughly chopped
1 large handful parsley leaves, roughly chopped
Ground black pepper and salt, to taste
For the dressing
3 tbsp olive oil
Juice of 1 lemon
¼ tsp sumac
1 Toast the pitta breads until golden and set aside to cool.
2 Whisk together the dressing ingredients in a mixing bowl and season with a good pinch of sea salt and ground black pepper. Add the cucumber, onion, olives, cherry tomatoes, mint and parsley, and toss everything together.
3 Once the pitta has cooled, crunch half of it between your hands and sprinkle the pieces over the salad. Toss everything together until well combined.
4 Transfer the salad to a serving bowl, then break the rest of the pitta over the top and serve immediately.
Excerpted from Mighty Spice Cookbook, by John Gregory-Smith (Watkins Publishing)
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