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Ingredients: (serves 4)
•    2 pitta breads
•    4 tablespoons olive oil
•    2 pinches of sumac
•    2 little gem lettuces, chopped
•    1 cucumber, deseeded, roughly peeled and diced into 1–2cm cubes
•    4 plum tomatoes, cored and diced
•    8 spring onions, chopped
•    4 radishes, chopped
•    small handful of fresh flat-leaf parsley, chopped
•    2 tablespoons of chopped fresh mint leaves
•    salt and freshly ground black pepper
 Dressing:
•    4 tablespoons lemon juice
•    6 tablespoons olive oil
•    big pinch of sumac
•    big pinch of allspice
•    big pinch of ground cinnamon
•    salt and freshly ground black pepper
 

Method:
1.    Toast the pitta in a toaster until just browned. 
2.    Heat the oil in a small frying pan, then cut the pitta into roughly 2cm pieces, dust with sumac and fry in the oil, turning to coat for 2–3 minutes or until crisp.
3.    Mix all the rest of the salad ingredients together in a large bowl and season well.
4.    Whisk together the dressing ingredients and season. Just before serving, toss the salad with the dressing and fold in the pitta pieces
 

Recipe created for #FoodSavvy Norfolk & Suffolk