For ➍1 pepper, julienned
4 tomatoes, in parts
6 mini-cucumbers, in thick slices, or 1 young 'normal', cut in half lengthwise
1 shallot, finely chopped
6 sprigs of mint, leaves only, finely chopped
2 pita bread, open & cut for an extra crispy effect
1 tbs sumac
1 lemon, squeezed
olive oil
1 to 2 cloves garlic, finely chopped*
In a large bowl, mix sumac, lemon juice, oil and any garlic with salt and pepper into a tasty dressing. Add the vegetables and the mint and mix well.
Roast the pita bread golden brown and crispy*.
Break them into pieces and serve them with the salad*.
Roast the pita bread golden brown and crispy*.
Break them into pieces and serve them with the salad*.
*Marinate the toasted bread in the dressing, this gives a soft, comforting structure to the salad.
