Fattoush is a humble bread salad you will have seen and eaten in many guises. I find myself chopping, dicing or slicing the vegetables in various sizes depending upon my mood at the time.
- Toast or grill the pita bread until crisp. Break into small pieces.
- Whisk the oil, lemon juice and garlic together in a small bowl. Season with salt and freshly ground black pepper.
- Place the cucumbers, tomatoes and radishes in a serving bowl and pour over the dressing. Toss gently to coat. Lastly toss in the rocket, mint leaves and pita pieces. Sprinkle with the sumac.
- Serve fattoush with trevally fillets pan-fried in a little oil or butter over a medium-heat for 3 minutes, turning once. Pass cut lemons.