Fire up the BBQ and invite everyone over for dinner! These easy summer eats will be loved by all…

Fattoush with Sumac Hummus and Pomegranate

by Nicky Corbishley from Seriously Good Salads

Serves 4 | Prep 25 mins | Cook 5 mins

This recipe is from Seriously Good Salads by Nicky Corbishley, Page Street Publishing Co. 2019. Photos by Nicky Corbishley. This book contains non-vegan recipes.

Per serving Calories 487 Fat 31g Saturates 4.3g Salt 0.18g Sugar 10.3g Protein 13.4g

INGREDIENTS

For the salad

• 2 pitta breads

• 4 large vine-ripened tomatoes, chopped into bite-size chunks

• ½ a cucumber, seeded and sliced

• ½ a red onion, sliced

• 2 spring onions, chopped

• 1 romaine lettuce, shredded

• a handful of fresh mint leaves, chopped • a handful of fresh parsley, chopped

• seeds of ½ a pomegranate

• pinch of sumac

• pinch of freshly ground black pepper

For the lemon dressing

• juice of 1 lemon

• 3 tbsp olive oil

• ¼ tsp salt

• ¼ tsp freshly ground black pepper

• ½ a garlic clove, peeled and minced

• ½ tsp light brown sugar

• 1 tsp sumac

For the hummus

• 1 x 400g (14oz) can of chickpeas, drained and rinsed

• 1½ tbsp tahini

• 1 tbsp fresh lemon juice

• 1 garlic clove, peeled and minced

• 2 tbsp olive oil, plus more for drizzling

• 1½ tsp sumac, divided

• ¼ tsp salt

• pinch of freshly ground black pepper

• pinch of red pepper lakes

METHOD

1 In a large, dry frying pan, toast the pitta breads over a high heat, then tear roughly into chunks.

2 In a small bowl, whisk together all the dressing ingredients.

3 In a large bowl, combine the pitta chunks, remaining salad ingredients and the dressing. Toss together and transfer to a serving dish. Allow to sit for a few minutes while you make the hummus.

4 To make the hummus: In a food processor, process the chickpeas for 1-2 minutes, or until smooth. Add the tahini, lemon juice, garlic, oil, all but ¼ tsp of the sumac, and the salt and black pepper and blend again until thick and creamy.