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This Lebanese dish contains the usual ingredients of Middle Eastern salads – cucumber, tomato, green pepper, onion, parsley and mint – but also toasted pitta bread. Sumac is a traditional Lebanese spice that can be bought from Middle Eastern shops or, increasingly, many supermarkets.

SERVES 2–4

1 Cos lettuce, roughly chopped

a small bunch of flat-leaf parsley, roughly chopped

leaves from a small bunch of mint, roughly chopped

3 tomatoes, diced

1 avocado, peeled and diced

1 cucumber, diced

1 green pepper, deseeded and chopped

1 bunch of spring onions, chopped

1 pitta bread

FOR THE DRESSING

juice of 1 lemon

4 tbsp extra-virgin olive oil

1 garlic clove, crushed

1–3 tsp sumac (if available)

salt and freshly ground black pepper

Put all the prepared vegetables into a salad bowl and mix.

Make the dressing in a small bowl by combining the lemon juice, oil, garlic, sumac – start with the smaller quantity and add more to taste – plenty of salt and a grinding of pepper.

Open out the pitta bread and toast under a hot grill or in a toaster until crisp, then break into bite-sized pieces and add to the salad.

Give the dressing a final stir, then add to the salad. Toss the salad to combine everything, then serve.