This is a middle eastern inspired salad to celebrate the summer harvest - with ripe cherry tomatoes, plump and cool cucumbers, crispy and fiery radish it bursts with flavour and texture. And it’s a great way to use up stale pita bread!

Serves 2-4

2 large pita bread, stale is good
1-2 cloves garlic, crushed
4 TB olive oil
½ tsp salt
2 Lebanese cucumber, chopped
½ small red onion, diced very fine
1 cup small cherry tomatoes, halved
4 radish, washed and sliced very thinly (use a mandolin if you have one)
1 big handful of fresh herbs – a mix of coriander, mint & parsley is perfect – roughly chopped
Dressing:
1 TB pomegranate molasses (available in most supermarkets)
1 TB lemon juice
3 TB olive oil
1 tsp sumac (optional)

Tear the pita bread roughly into bite sized pieces and toss in a bowl that has the olive oil, crushed garlic and salt, so that the bread pieces are nicely coated in the flavoured oil. Transfer to a medium to hot pan and toast/fry until they are deliciously golden and crisped. Leave to cool. Keep these separate from the salad when you transport your picnic feastings so that you can add them just before serving the salad. That way, they’ll be deliciously crisp.

Into the same bowl as you tossed the pita (who needs more dishes!), toss together the chopped cucumbers, red onion, tomatoes, thinly sliced radishes and herbs. Splash over the dressing, leave for 5 minutes and taste it. Add more lemon juice if you think it can handle it – remember this is meant to be a sour salad.
Just before serving, mix through the crisp pita bread.