Summer fattoush

Peaches or nectarines make a gorgeous summer salad in next to no time. While grilling the pita bread toss on some seasoned chicken fillets for a filling dinner idea.

Ingredients

2 large	Pita breads, split in half (Main)
1 tsp	Sumac
4 large	Lettuce leaves (Main)
250 g	Green beans, trimmed and steamed (Main)
3	Peaches, stoned and cut into wedges (Main)
2	Lebanese cucumber, cut into chunks
1 small handful	Fresh mint
6	Marjoram leaves, or fresh dill or fennel fronds

For the dressing

1 clove	Garlic, crushed
2 Tbsp	Apple cider vinegar
5 Tbsp	Extra virgin olive oil
1 squeeze	Fresh lemon juice (Main)
1 pinch	Salt and freshly ground black pepper
1 pinch	Sugar

Directions

1. Combine dressing ingredients in a clean screw top jar, screw on the lid and shake well. Set aside.
2. Heat a barbecue grill until hot.
3. Brush the smooth side of each split bread with olive oil then sprinkle over the sumac,sea salt and pepper. Place, in batches, on the hot grill and grill until dark grill lines appear.Turn overand grill the other side. Transfer to a wire rack to coolthenbreak into pieces.
4. Tear the lettuce leaves into smaller pieces and place in a large shallow serving dish. Add the beans, peaches and cucumber. Scatter over the herbs and drizzle over the dressing.
5. To serve, lightly tossthe salad. Poke the toasted bread pieces in and around or serve separately.

Tip – peaches can be peeled or unpeeled.