This Middle Eastern salad is defined by the toasted pita bread that goes into it, adding that satisfying crunch. So how about our fattoush salad for a lovely meat-free meal today?

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
For the salad
50g spring onion, finely sliced lengthways, plus extra to garnish
Ice cubes
3 pita breads, each cut into 8 pieces
50 ml olive oil
10g cumin seeds
250g cherry tomatoes, halved
1 small cucumber, deseeded and sliced into moons
30g radishes, thinly sliced
1 cup parsley, roughly chopped
6 sprigs mint
200g mixed salad leaves
For the dressing
1 tsp sumac
Juice of 1 lemon
150 ml olive oil
Salt and black pepper to taste

METHOD
For the salad
1. Preheat oven to 180°C.
2. To make spring onion curls, place the spring onion in a small bowl. Fill the bowl with cold water and add the ice cubes. Set aside for 15 minutes.
3. Place the pitas on a baking tray and brush with the olive oil. Sprinkle with cumin seeds and bake until golden brown.
4. Toss the tomatoes, cucumber, radish, parsley and mint together. Arrange the leaves on a platter and top with the mixed salad. Garnish with spring onion and serve with toasted pitas.
For the dressing
1. Soak the sumac in lemon juice for 5 minutes. Add the olive oil, season, and drizzle on the salad.

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