This vegetarian dish is perfect as a small starter or bulked out into a wholesome main meal


  • 2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
  • 5 tblsp olive oil
  • salt and freshly ground
  • black pepper
  • 0.5 cucumber (cut into 2cm chunks)
  • 3 tomatoes (cut into 2cm chunks)
  • 0.5 red onion (peeled and thinly sliced)
  • 1 small red pepper (de-seeded and cut into 2cm chunks)
  • 2 tblsp chopped coriander
  • 2 tsp sumac (optional)
  • finely grated zest and juice of ½ lemon
  • 1 clove of garlic (peeled and crushed)
  • 1 tsp red wine vinegar
  • pinch of granulated or caster sugar


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Toss the pitta bread wedges or chunks in 2 tablespoons of the olive oil and season with salt and pepper. Spread out on a baking sheet and roast in the oven for 8–10 minutes or until golden.
  • Place the remaining ingredients in a bowl, add the roasted pitta pieces, then mix everything together, seasoning to taste with salt and pepper and a pinch of sugar.

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