Crisp shards of pita, crunchy radishes and torn mint, then a last dusting of crimson: Place des Épices’ organic sumac, vibrant red, fruity and tangy, gives this Middle Eastern salad its bright, lemony finish.
Serves 4 · 20 min
Ingredients
- 2 pita breads, torn into pieces
- Chopped romaine
- 2 tomatoes
- 1 cucumber
- 4 radishes
- 3 green onions
- A handful of mint and parsley
- 1/4 cup (60 ml) olive oil
- Juice of 1 lemon
- 2 tsp Sumac (Place des Épices), plus another pinch to finish
- Salt
Method
- Toast 2 pita breads, torn into pieces, in the oven at 400°F (200°C) for 6 to 8 minutes, until crisp.
- Combine chopped romaine, 2 tomatoes, 1 cucumber, 4 radishes, 3 green onions and a handful of mint and parsley.
- Whisk 1/4 cup (60 ml) olive oil with the juice of 1 lemon, 2 tsp sumac and salt.
- Toss everything with the pita and sprinkle with another pinch of sumac for its tangy, lemony brightness.
The star of this recipe: Sumac, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
