Sitting down in the middle of the day for a proper meal with a cheeky glass of wine is one of my favourite wind-downs from the crazy week. I find something baked in the oven or a one-pot dish is best. Add an interesting salad; this one has a fantastic dressing that adds spice to the meal, while the toasted pita bread gives it a satisfying crunch.
1 garlic clove, crushed
1 tsp salt
2 tsp sweet paprika
2 tsp sumac
2 tbsp olive oil
2 tbsp lemon juice
2 pita breads
1/2 red onion, sliced
2 Lebanese cucumbers, halved lengthwise, cut into 1cm dice
2 medium tomatoes, cut into chunky pieces
1/2 green capsicum, cut into 2cm cubes
4 iceberg lettuce leaves, torn
1/2 cup mint, chopped
1/2 cup flat-leaf parsley, chopped
For the dressing, mix the garlic, salt, spices, olive oil and lemon juice in a small bowl (add more sumac or lemon juice to taste).
Crisp the pita bread in a moderate oven or under a grill.
Put the vegetables and herbs into a large bowl. Break the pita into small, rough pieces into the bowl. Add the dressing and toss it all well with your hands.
Serving suggestion: Delicious served with Frank Camorra's spanakopita.