- 2 tomato, chopped into chunks
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ¼ cucumber, deseeded and sliced
- ½ red onion, sliced
- 1 small head romaine lettuce, shredded
- handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- handful parsley leaves, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 pitta bread
- 1 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
For the dressing
The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.