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This recipe showcases Sumac. This is a great zesty salad to go with a barbecue


For the dressing
300ml olive oil
2 lemons, juice and zest only
1 garlic clove, crushed
2 tbsp. sumac
salt and freshly ground black pepper

For the salad
1 pitta bread, torn into small pieces
8 plum tomatoes, seeds removed, quartered
half cucumber, peeled, cut into 5cm/2in batons
half green pepper, cut into strips
8 radishes, sliced
1 shallot, sliced
small handful rocket leaves
1 small Little Gem lettuce
handful fresh mint leaves


For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine.

Season, to taste, with salt and freshly ground black pepper.

For the salad, place the torn pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper.

To serve, pour the dressing over the salad and gently mix together to coat the salad evenly with dressing.

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