Fatoush
juice of 1 large lemon
6 tbsp olive oil
1 clove garlic, partly crushed with sea salt
black pepper to taste
1 pitta bread
115g (one large bunch) parsley
115g mint
50g roughly chopped purslane (optional)
4 firm tomatoes, seeded and diced
1 cucumber, peeled and diced
1 red onion, finely chopped
Put the lemon juice, oil, garlic and pepper in a jar, then shake to make the dressing. Open out the pitta bread, toast under the grill and break into two-centimetre pieces. Remove the stalks from the parsley and mint and chop the leaves coarsely. Do the same with the purslane if you are using it. When ready to serve, mix the bread and the herbs with the tomatoes, cucumber and red onion, then pour the dressing over the top, straining out the crushed garlic as you go.