Cherry, pistachio and feta fattoush

Name: Cherry, pistachio and feta fattoush
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 ml sunflower or vegetable oil; 2 large flatbreads or pitta breads, halved lengthways; 1 lemon, juice; 2 tsp sumac; 100 ml extra virgin olive oil; 1 romaine lettuce, chopped; 300 g Cherries, halved; 10 radishes, thinly sliced; 25 g pack flat leaf parsley, roughly chopped; 25 g pack mint, leaves finely chopped; 125 g feta, crumbled; 40 g pistachio kernels, roughly chopped

The lusciousness of cherries plays nicely with the sharpness of sumac here. You can toast the bread until crispy, if you prefer.

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Vegetarian

Serves4
CourseLunch
Prepare20 mins
Cook15 mins
Total time35 mins
Plusstanding

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250ml sunflower or vegetable oil
2 large flatbreads or pitta breads, halved lengthways
1 lemon, juice
2 tsp sumac
100ml extra virgin olive oil
1 romaine lettuce, chopped
300g Cherries, halved
10 radishes, thinly sliced
25g pack flat leaf parsley, roughly chopped
25g pack mint, leaves finely chopped
125g feta, crumbled
40g pistachio kernels, roughly chopped

Heat the sunflower or vegetable oil in a frying pan over a medium-high heat and, when hot, fry the flatbreads, in batches if needed, for 3-4 minutes, until golden, then drain on a plate lined with kitchen paper.
In a bowl, make the dressing by combining the lemon juice with a pinch of salt and ¼ tsp sumac; whisk in the olive oil, then set aside. In a large bowl, combine the lettuce, cherries and radishes; season and set aside for 20 minutes. When ready to serve, add the herbs, feta and pistachios to the lettuce mixture. Break the fried bread into rough pieces and add to the bowl with the dressing. Toss together, transfer to a platter and sprinkle with the remaining sumac.