British Tomato & Nectarine Fattoush
This Lebanese salad is an absolute texture bonanza: you've got crunch, juiciness, and tang. Don't worry if you don't have all the ingredients, go with whatever you have in your fridge. Many things work in this – raw peas, sweetcorn, fennel, pomegranate seeds, celeriac, kohlrabi, broad beans, raw asparagus, pineapple, plums and grapes.
- 2 large pita bread or flatbread, opened up like a book
- 3 tbsp olive oil
- 1 nectarine, not-too-ripe, de-stoned and chopped
- 1 cucumber, deseeded and chopped
- 100g (3.5 oz) radishes, chopped
- 350g (12.3 oz) ripe baby tomatoes, mix of colours, halved
- A large handful each of parsley and mint leaves, roughly chopped
- 3 spring onions, finely sliced
- 1 tbsp sumac (or extra lemon)
- Juice of ½ lemon
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Lay out the pita, texture side-up on a small tray and brush both sides in a tablespoon of oil. Season lightly and place in the oven for 7-10 minutes until crisp and light golden. Remove and leave to cool.
- Place everything except the oil and lemon in a big salad bowl.
- Break in the crisp pita, season well, then throw in the sumac, squeeze in the lemon and drizzle over the olive oil. Toss everything well with your hands then taste and adjust the seasoning.