light lunch or supper
This crisp crunchy Lebanese salad tossed with a tangy lemon and sumac dressing is traditionally made with toasted pitta breads, but broken tortilla chips taste even better.
Prep: 15 minutes
Serves 4

1/2 iceberg lettuce, torn into bite-sized pieces
½ cucumber, partly peeled, quartered, deseeded, sliced
110 g (4 oz) trimmed radishes, thinly sliced
1 green pepper, halved, deseeded, diced
2 tomatoes, diced
3 spring onions, thinly sliced
15 g (1/2 oz) flat leafed parsley, finely chopped
15 g (1/2 oz) mint, leaves torn from stems, finely chopped
110 g (4 oz) Manomas Pink Peppercorn & Green Lemon Tortilla Chips…..

4 tablespoons olive oil
1 lemon, grated rind and juice
1 tsp sumac seeds
1 teaspoon runny honey
1 garlic clove, finely chopped
Salt and freshly ground black pepper

1.Add the lettuce, cucumber and radish to a large salad bowl then sprinkle over the green pepper, tomatoes and spring onion. Scatter over the chopped parsley and mint and gently toss together.

2.To make the dressing, add the oil, lemon rind and juice and sumac seeds to a jam jar, add the honey and garlic, then season generously with salt and pepper. Screw on the lid and shake the jar well to mix. Pour over the salad, toss gently together then finish with the tortilla chips, broken into pieces and serve immediately.

Cook’s tip
If you have some dried pink peppercorns you might like to roughly crush them and add to the dressing instead of the sumac. They have a much milder and more delicate flavour than the fiery black peppercorns.

Reader's Comments

We'd love to hear your views.