British tomato & nectarine fattoush

Recipe & Styling by Georgia Levy

This Lebanese salad is an absolute texture bonanza: you’ve got crunch, juiciness, and tang. Don’t worry if you don’t have all the ingredients, go with whatever you have in your fridge. Many things work in this - raw peas, sweetcorn, fennel, pomegranate seeds, celeriac, kohlrabi, broad beans, raw asparagus, pineapple, plums and grapes. Add feta or fried halloumi to make this more substantial.

Ingredients

2 large pita bread or other flatbread, opened up like a book

3 tbsp olive oil

1 nectarine, not-too ripe, de-stoned and chopped

1 cucumber, deseeded and chopped

100g radishes, chopped

350g ripe British baby tomatoes, mix of colours, halved

A large handful each of parsley and mint leaves, roughly chopped

3 spring onions, finely sliced

1 tbsp sumac (or extra lemon)

Juice of ½ lemon

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes

Method

1. Preheat the oven to 200C/180C fan/gas 6

2. Lay out the pita, texture side-up on a small tray and brush both sides in a tablespoon of oil

3. Season lightly and place in the oven for 7-10 minutes until crisp and light golden. Remove and leave to cool

4. Place everything except the oil and lemon in a big salad bowl

5. Break in the crisp pita, season well, then throw in the sumac, squeeze in the lemon and drizzle over the olive oil

6. Toss everything well with your hands then taste and adjust the seasoning