• 200 grams cherry tomatoes
  • 1/4 cucumber
  • 1/2 small red onion
  • 8 radishes, halved or sliced, as you prefer
  • 1 baby gem
  • Small bunch of mint
  • Small bunch of parsley
  • 2 pitta breads or 2 flat breads
  • Vegetable oil for frying
  • 2 teaspoons sumac
  • 1 lemon
  • 2 tablespoons olive oil
  • Handful of pomegranate seeds


  1. Half the cherry tomatoes length way and place in a medium bowl. Finely slice the onion and deseed the cucumber. Slice the cucumber slightly thicker and add both to the bowl as well. Make sure the baby gem is clean and shred into the bowl. Pick the leaves from the mint and the parsley, and roughly chop or tear into the bowl and mix. Set aside for the flavours to fuse whilst you fry the bread. Heat a good glug of vegetable oil in a small frying pan. Cut the bread into even squares and once the oil starts to heat up, add to the oil for a couple of minutes to crisp. Once done, add to the salad and toss. Dress with the juice of the lemon, the sumac and the olive oil. Toss again, garnish with pomegranate seeds and serve.