FATTOUSH WITH CRISP SPICED CHICKPEAS

(Opposite) Try adding a handful of pomegranate seeds and perhaps serving with some crumbled feta alongside to add another dimension

SERVES 4

200g tinned chickpeas, drained

5tbsp extra virgin olive oil ½tsp ground cumin

½tsp ground coriander ¼tsp cayenne pepper, plus a pinch

2 pitta breads

Good pinch of dried oregano

Good pinch of garlic granules

4 large ripe tomatoes 120g cherry or baby plum tomatoes

4 baby cucumbers

3–4 spring onions 100g radishes

2 baby gem lettuces or ruby baby gem

3tbsp roughly chopped flat-leaf parsley

2tbsp roughly chopped mint Pinch of sumac

FOR THE DRESSING

1 clove garlic

Juice of ½ lemon

½tbsp pomegranate molasses

4tbsp extra virgin olive oil ½tbsp white wine vinegar Salt and freshly ground black pepper

Preheat the oven to 180C/gas 4.

Tip the chickpeas into a small roasting tin, add 1tbsp olive oil, the ground cumin, coriander and the ¼tsp cayenne pepper, and season well. Mix to coat the chickpeas in the spices, and then roast in the preheated oven for about 20 mins until golden.

While the chickpeas are cooking, tear the pitta breads into bite-size pieces. Place them on another baking sheet and add the dried oregano, garlic granules, the pinch of cayenne pepper and 1tbsp olive oil, and season well with salt and freshly ground black pepper. Mix well to combine and toast in the oven for 5–6 mins until crisp and golden. Remove from the oven and leave the chickpeas and pittas to cool.

Cut the large tomatoes into chunks and the cherry tomatoes in half, and tip into a large bowl. Halve the cucumbers and cut into slices on the diagonal, then add to the tomatoes. Trim and slice the spring onions and radishes, and add to the tomatoes. Roughly slice or quarter the baby gem and add to the salad with the chopped herbs.

Combine the dressing ingredients in a bowl and mix with a fork to combine. Pour the dressing over the salad, add the toasted chickpeas and pitta, and mix to combine.

Let the salad sit for 3–4 mins for the dressing to permeate the salad and toasted pitta, and then sprinkle with a pinch of sumac before serving.