Middle Eastern Salad: Fattoush

• 3 pita bread
• 2 little gem lettuces
• 1 handful lamb's lettuce
• 4 large, ripe tomatoes
• 1 cucumber
• 1 cup radishes
• 1 green pepper
• 6 spring onions
• 1 handful fresh mint
• 1 handful fresh parsley
• 1 Generous glug of extra virgin olive oil
• 1 Juice of one lemon
• 1 tsp sumac
• 1 pinch sea salt

1. Set the oven to 180 degrees C. Slice the pita thinly and coat in a little olive oil and salt.
2. Bake for about 20 minutes, turning regularly, until crisp and golden.
3. Simply chop all the vegetables - the cucumber and tomatoes into thin half moons, the radishes roughly, the lettuce, purslane, pepper and onions finely - and mix together.
4. Finely chop the mint and parsley, and add these to the mix, keeping some back to decorate.
5. Dress with the darkest, richest extra virgin olive oil you can find, the lemon juice, sumac and salt before adding the toasted pita, breaking it into smaller pieces as you do so.

bread, gem lettuces, handful lambs lettuce, tomatoes, cucumber, radishes, green pepper, spring onions, handful fresh mint, handful fresh parsley, generous, lemon, sumac, salt

Taken from www.lovefood.com/guide/recipes/15464/a-trio-of-middle-eastern-salads (may not work)