Angela Hartnett's fattoush salad recipe

This Lebanese salad is a great way to celebrate super-fresh summer herbs and vegetables, and to use up slightly stale pitta bread. It gets its tangy taste from sumac, a zingy lemony spice. Serves two 250g cherry tomatoes 4 spring onions 100g radishes Half a cucumber 3 baby gem lettuces 2 pitta breads 20ml sunflower oil 1 large bunch flat-leaf parsley 1 small bunch fresh mint 2 unwaxed lemons 75ml olive oil 1 tsp sumac powder Salt and pepper Wash all the vegetables. Halve or quarter the tomatoes, depending on size, finely slice the spring onions and radishes, roughly chop the cucumber and lettuce and combine in a bowl. Cut the pitta bread into squares. Heat the sunflower oil in a frying pan until hot but not smoking, add the pitta pieces and fry for a few minutes until crisp. Dry with kitchen roll and put to one side. Chop the mint and parsley, juice one lemon and finely grate the rind of both, and add to the salad with the sumac and olive oil. Mix well and season. Sprinkle the pitta bread over the top and serve immediately. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett