Homes & Gardens
HERBY FATTOUSH WITH SUMAC-CUMIN CRISPS
FOR THE LEMONY DRESSING
3 tbsp tahini
2 garlic cloves, finely grated or crushed 1 generous tsp salt
120ml fresh lemon juice
240ml extra-virgin olive oil
1 tbsp sumac
FOR THE SUMAC-CUMIN CRISPS
4 small or 3 large pitta breads Extra-virgin olive oil, for brushing and drizzling
1 tbsp ground sumac, plus more for sprinkling
1 tbsp ground cumin, plus more for sprinkling
FOR THE SALAD
400g tin chickpeas, rinsed and drained ½ red onion, cut in half lengthwise and thinly sliced
1.5kg mixed greens, such as baby kale, wild rocket, watercress and sliced romaine lettuce
1 bunch radishes, trimmed and sliced 2 Persian or pickling cucumbers, sliced 2 bunches purslane leaves (optional) 250g mixed fresh herbs, such as mint, coriander, Italian parsley, and dill
250g very thinly sliced red cabbage 180g feta cheese, crumbled (optional) 3 small ripe tomatoes, cut into wedges
■ To make the lemony dressing, combine the tahini, garlic and salt in a bowl. Gradually whisk in the lemon juice, then the oil and sumac.
■ For the sumac-cumin pitta crisps, preheat the oven to 170°C/gas 3. Brush both sides of the pitta breads with oil. Stack and cut them into approximately 4cm squares. Transfer the pieces to a large bowl. Drizzle generously with additional oil and toss until well coated. Sprinkle with the sumac and cumin and toss well. Spread the pitta pieces out on a large baking tray and sprinkle generously with additional sumac and cumin, and some salt and Aleppo pepper.
Bake until crisp and golden brown, stirring once or twice, about 7 minutes. Remove from the oven and let cool.
■ Combine the chickpeas and onions in a large bowl. Add 75ml of the dressing and let stand while you prepare the rest of the salad. Add the greens, radishes, cucumbers, purslane, herbs and cabbage to the bean mixture. Add the pitta crisps, cheese, if desired, and tomatoes. Add more dressing to taste, toss well, and serve.