1 small pitta bread
2 tablespoons olive oil
a pinch of sumac
1 Little Gem lettuce, chopped
1⁄2 cucumber, deseeded, roughly peeled

For 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


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 (3⁄4 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. Whisk together the dressing    ingredients and season.

3.Just before serving, toss the salad with the dressing and fold in the pitta pieces.

Other veg can be used in this salad – try blanched broad beans and shaved fennel, with a touch of toasted cumin in the dressing.