This crunchy Syrian salad combines crisp grilled bread with fresh, juicy, summery flavours. It’s startlingly good with prawns, lobster or crab.
Heat the grill. Open up the flat bread until you have two rounds, and grill lightly until crisp and golden. Crumble into small shards with your hands, and set aside.
Peel the cucumbers, cut in half lengthwise, and scoop out and discard the seeds. Halve the tomatoes and scoop out the seeds and juice. Chop the cucumbers, tomatoes, sweet pepper, radishes and spring onions, and mix with the parsley and mint.
Whisk the olive oil, lemon juice, cinnamon, sea salt and pepper together. Toss the salad in the dressing, add the crisp bread and toss again. Using a slotted spoon, divide the salad between 4 individual plates, or pile onto one big platter.
© 2002 Jill Dupleix. All rights reserved.