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Fattoush salad is a delicious Middle Eastern Salad made using leftover pitta bread that is repurposed as croutons. We’ve added fragrant strawberries that beautifully contrast with the tangy sumac dressing and buttery lambs lettuce, which is more widely available than the traditional purslane. It works fantastically as a light summer lunch or as a side with grilled fish or meat.




2 Pitta Flatbreads,

1 tbsp Olive Oil,

100g Lamb’s Lettuce,

500g Tomatoes,

200g Strawberries,

200g cucumber, ideally the shorter, bumpy cucumbers

100g Radishes,

20g Parsley,

20g Mint


1 Garlic Clove,

Juice of ½ a Lemon,

3 tbsp. Olive Oil,

½ tbsp. Apple Cider Vinegar,

1 tsp Sumac



  1. Preheat your oven to 200C. Rip the pitta bread in tortilla chips sized chunks. Place in a bowl and drizzle with a tablespoon of olive oil.  Bake for about 15 minutes until crisp and lightly golden.
  2. To make the dressing, crush the garlic into a small bowl and add the lemon juice, olive oil, apple cider vinegar and sumac. Mix well. Add a little salt to taste and set aside. 
  3. Cut the strawberries, cucumbers and radishes into slices (about 3-4mm slices), and the tomatoes into dice sized squares (about 1.5cm). Chop the parsley and mint. 
  4. In a large bowl combine the lambs lettuce, tomatoes, cucumbers, radishes and strawberries, and chopped herbs. Add the dressing and toss the salad to distribute it evenly. 
  5. Just before serving, add the crispy pitta chunks and a sprinkle of sumac.


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