Cut 150 g pita into 2 cm squares and bake for 8 minutes at 190 °C until golden.

Ingredients

• 150 gBread, pita, white, unenriched
• 250 gCucumber, with peel, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 200 gRadishes, raw
• 80 gOnions, raw
• 45 gParsley, fresh
• 20 gSpearmint, fresh
• 70 gLemon juice, raw
• 55 gOil, olive, salad or cooking
• 15 gVinegar, red wine
• 4 gSpices, cumin seed
• 4 gSalt, table

Method

1. Cut 150 g pita into 2 cm squares and bake for 8 minutes at 190 °C until golden.
2. Cut 250 g cucumber, 400 g tomatoes, 200 g radishes and 80 g onion; roughly chop 45 g parsley and 20 g mint.
3. Whisk 70 g lemon juice, 55 g oil, 15 g vinegar, 4 g real sumac and 4 g salt.
4. Toss vegetables with dressing, add toasted pita and divide immediately between six bowls.