INGREADIENT

• 1 cup fresh flat-leaf parsley chopped
• 1/2 cup mint chopped fresh
• 3 tomatoes diced
• 1/4 cup radish sliced
• 4 spring onions thinly sliced
• 1 Lebanese cucumber deseeded halved roughly chopped
• 1 lavash bread large
• 1 tbs sumac
• 1/2 lemon juiced
• 2 tsp extra virgin olive oil
• 1 pinch seasoning *to taste

Direction

1. Preheat oven to 200C.
2. Split the Lebanese breads in half.
3. Place on oven rack and toast for 5-10 minutes or until light brown in colour. Be careful as these can burn very quickly.
4. Remove from oven and allow to cool. Break into 5 cm pieces.
5. In a large serving bowl, add the parsley, mint, radish, tomato, cucumber, spring onion and 1 teaspoon of the sumac. Toss together well.
6. Squeeze over the lemon juice and oil. Add salt and pepper and taste to adjust flavours.
7. Just before serving, gently mix through the Lebanese bread pieces.