The key here is lots of crunchy texture and fresh, tangy flavours.
Ingredients
- A few stale pitta breads
- 3 large tomatoes chopped
- ½ - 1 bunch radishes thinly sliced
- 2 large cucumbers chopped
- 3 spring onions finely sliced
- 1 tin chickpeas optional
- A good dollop of soya yoghurt and/or tahini to taste
- Handful fresh mint chopped
- Handful fresh parsley chopped
- 1 tbsp dried mint
- 2 cloves garlic crushed
- 3 tbsp lemon juice
- 2 tbsp cider vinegar or white wine vinegar
- 1/4 cup olive oil plus extra to coat/drizzle
- ½ tsp each salt & black pepper or more to taste
- 1 tbsp sumac or more to taste to garnish
Instructions
- Coat pitta with a bit of olive oil, and toast 12-15min at 200C until golden.
- Meanwhile combine veg and chickpeas. Mix remaining ingredients, then pour over veg. Let set for 10 minutes. Add broken-up, crispy pitta and stir. Serve with a drizzle of oil and a generous sprinkling of sumac.
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