This Egyptian salad makes the most of fresh seasonal vegetables and left over pita bread. The dressing is a zesty mix of lemon and sumac, a Middle Eastern spice with a tart citrus flavour.
- 1 piece Lebanese bread, roughly chopped
- ½ iceberg lettuce, core removed, chopped
- 3 small vine-ripened tomatoes, chopped
- 1 cup mint leaves, larger leaves torn, plus extra, to serve
- 1 cup flat-leaf parsley
- 2 Lebanese cucumbers, chopped
- 3 spring onions, sliced
- 2 tsp sumac (see Note)
- 1 lemon, juiced
- 80 ml olive oil
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.
Standing time 10 minutes
Preheat oven to 200°C. Place bread on an oven tray and bake for 10 minutes or until crisp. Alternatively, place under a grill preheated to high for 3 minutes each side or until crisp. Set aside.
To make sumac dressing, whisk together all ingredients and 1 tsp water in a jug until well combined. Season with salt and pepper.
Arrange lettuce on a large plate, then add tomatoes, mint, parsley, cucumbers and spring onions, and top with crisp bread. Drizzle with the dressing and serve scattered with extra mint leaves. Allow to stand for 10 minutes before serving.
• Sumac, from supermarkets, is a reddish-brown ground Middle Eastern spice with a zesty lemon flavour.
As seen in Feast magazine, Mar 2012, Issue 7.
Photography by Brett Stevens.