This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch, and was a big favourite of John’s when he lived near the Edgware Road. Unlikely to make you fat, no matter what the name might suggest.

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients (Serves 2)

1 small pitta bread

2 tablespoons olive oil

A pinch of sumac

1 little Gem lettuce, chopped

½ cucumber, deseeded, roughly peeled and diced into 1–2cm (½–¾ inch) cubes

2 plum tomatoes, cored and diced

4 spring onions, chopped

2 radishes, chopped

1 tablespoon chopped fresh

Flat-leaf parsley

1 tablespoon chopped fresh mint

Salt and freshly ground black pepper

Dressing

2 tablespoons lemon juice

3 tablespoons olive oil

A pinch of sumac

A pinch of allspice

A pinch of ground cinnamon

Salt and freshly ground black pepper

Method

  1. Toast the pitta in a toaster until just browned. Heat the oil in a small frying pan, then cut the pitta into roughly 2cm (¾ inch) pieces, dust with sumac and fry in the oil, turning to coat for 2–3 minutes or until crisp.
  2. Mix all the rest of the salad ingredients together in a large bowl and season well.
  3. Whisk together the dressing ingredients and season.
  4. Just before serving, toss the salad with the dressing and fold in the pitta pieces.

“At LEON we believe in the power of plants; they’re full of natural energy. Eating them is good for you, and good for the planet. Our fattoush recipe is the perfect way to turn you leftover lettuce, cucumber, tomatoes and spring onions into a Middle Eastern salad full of colour, freshness and crunch.” Tom Davies, Head of Food at LEON


LEON HAPPY SALADS by Jane Baxter & John Vincent
Photography by Tamin Jones
First published in Great Britain in 2016 by Conran Octopus Limited, a division of Octopus Publishing Group Ltd £15.99 www.octopusbooks.co.uk