Fattoush

This salad is a Middle Eastern version of panzanella, the Italian bread salad. I love it with hummus and tabbouleh as a starter before a Turkish pizza, or with roast chook rubbed with a few spices and some chilli.

You can just tear the bread and mix it through, but it is really good when fried. It adds another dimension. It is also really important to use fresh lemon juice, as the acid is soft and allows the other flavours in the salad to shine through.