Recipe from Recipes from the Supper Club: A ritual of togetherness by Peta Mathias
This is a Lebanese salad bursting with tanginess and crunchiness. The tart flavour of the sumac (a red berry ground and used as spice in Middle Eastern cooking) raises it to heady heights. There are lots of bread-based ‘peasant’ salads and sandwiches in the world: Italian panzanella, Spanish salmorejo, French pan bagnat. It was originally a way of stretching a salad, and using up day-old bread.
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Serves 6
Ingredients
2 Turkish flatbreads
olive oil for frying
3 large ripe tomatoes, chopped into large pieces
100g radishes, sliced
3 Lebanese cucumbers, diced
2 spring onions, sliced
handful fresh mint
handful fresh parsley
2 cloves garlic, crushed
3 tbsp lemon juice
60ml olive oil
freshly ground black pepper and sea salt to taste
1 tbsp sumac, or more to taste
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Method
1. Tear the bread into pieces and fry in olive oil in a saucepan over medium-high heat till golden brown and crispy.
2. Place in a large salad bowl or platter and add all the other ingredients. Toss and sprinkle on more sumac if you like.
3. Serve immediately, before the bread has a chance to get soft.
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Other recipes from Recipes from the Supper Club —
Fresh fruit tart
Peaches poached in pinot noir
Recipes from the Supper Club: A ritual of togetherness by Peta Mathias
Images and text extracted from Recipes from the Supper Club by Peta Mathias, published by Peta Mathias Publishing, RRP $59.00.
