Serves 6

1 medium pitta bread
3 tbsp sumac
6 tbsp extra virgin olive oil
400g gem lettuce
300g cucumbers (preferably small Middle Eastern cucumbers)
100g spring onions, trimmed
300g firm red tomatoes
200g flat-leaf parley, most of the stalk removed, coarsely chopped
100g mint, leaves only, coarsely chopped
100g purslane, leaves only
Sea salt

Open up the pitta bread at the seam, so you have two discs. Toast until golden borwn on both sides, then break into bite-sized pieces and place in the bowl. Sprinkle the sumac all over the toasted pitta pieces, then add the olive oil and toss well.

Remove any damaged outer leaves from the lettuce, then cut across into 1cm strips. If using a regular cucumber, peel, quarter lengthways and deseed; if using small cucumbers, simply halve lengthways. Cut the cucumber(s) across into slices. Thinly slice the spring onions. Chop the tomatoes into bite-sized pieces. Put these ingredients into a large salad bowl.

Add the herbs to the salad and season with salt to taste. Add the seasoned bread and toss well. Taste and adjust the seasoning if necessary. Serve immediately.

From Modern Mezze by Anissa Helou, Quadrille

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