Vegetable fattoush with toasted wholemeal pita

Ingredients

For 1 serving

• Whole wheat pita55 g
• Romaine lettuce110 g
• Tomatoes135 g
• Cucumber135 g
• Radishes70 g
• Mint7 g
• Extra virgin olive oil2 teaspoons
• Sumac2 pinches
• Lemon juiceto taste
• Saltto taste

Contains: gluten,

In season: May – September

Method

1. Heat the oven to 200 °C (conventional). Cut the pitta into squares of about 2 cm, spread them on a baking tray and toast for 6 minutes, until golden and crisp.
2. Meanwhile wash and dry the romaine lettuce and cut it into wide strips; wash the tomatoes and cucumber and cut them into pieces of about 2 cm.
3. Wash the radishes, trim the leaves and root and slice them into thin rounds; pick the mint leaves and tear them by hand.
4. Make the dressing by whisking the olive oil, lemon juice, sumac and a pinch of salt with a fork; pour it over the vegetables and toss with the mint.
5. Add the pitta at the last moment so it stays crunchy, and serve straight away.