Ingredients
1 pita bread cut into 1.5cm squares
2 cucumbers, peeled and diced
3 ripe tomatoes, diced
4 radishes, finely chopped
8 spring onions, finely chopped
100g fresh mint, finely chopped
500g flat-leaf parsley, finely chopped
60ml freshly-squeezed lemon juice
salt and black pepper, to taste
120ml olive oil
3 tbsp ground sumac
2 heads of lettuce (eg cos, romaine, boston)
Directions
Place the pita bread squares on a lightly-oiled baking tray and place in an oven pre-heated to 190°C and bake for about 8 minutes or until nicely browned then remove from the oven and set aside.
Meanwhile, combine the cucumbers, tomatoes, radishes, spring onions, mint and parsley in a bowl. Toss to combine and set aside.
In a separate bowl whisk together the lemon juice, salt, black pepper, olive oil and sumac until thoroughly combined. Now arrange the lettuce leaves on a large place (one with a slightly raised rim is best) then arrange the cucumber mix over the leaves and scatter the bread pieces over the top. Drizzle the dressing over everything then season with salt and black pepper and serve.
