3 garlic cloves, crushed
1 tsp salt
2 tsp sweet paprika
2 tsp sumac
2 tbsp olive oil
2 tbsp lemon juice
1 pita bread
2 Lebanese cucumbers, halved lengthwise, cut into 1 cm slices
2 medium tomatoes, cut into chunky pieces
4–5 radishes, halved and thinly sliced
½ red capsicum, cut into 2 cm cubes
½ green capsicum, cut into 2 cm cubes
4 iceberg lettuce leaves, torn
handful of purslane leaves
½ cup chopped mint
½ cup chopped flat-leaf parsley
3 spring onions, sliced
Mix the dressing ingredients in a small bowl. If desired you can add more sumac or lemon juice.
Crisp the pita bread in a moderate oven or under a grill.
Place all the vegetables and herbs in a large bowl. Break the bread into small, rough pieces into the bowl. Add the dressing and toss well with your hands.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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