FIRE UP THE VEGGIES! Tomato and pomegranate fattoush

SERVES 1

1 pitta bread (see Joe’s Top Tip)

2 tbsp olive oil

2 tsp za’atar

salt

8 cherry tomatoes – I like a mix of yellow and red

handful of mint

handful of parsley

5 radishes

½ cucumber

1 spring onion

2 tbsp pomegranate seeds

50g feta, crumbled

juice of ½ lemon

• Preheat the oven to 200C/180C fan/gas 6. Using scissors, cut the pitta into random shards. Transfer to a flat baking sheet, then toss with ½ tablespoon olive oil, 1 teaspoon of the za’atar and a good pinch of salt. H Spread out in a single layer and roast in the oven for 10 minutes, turning halfway, until golden and crisp.
• While the pitta is roasting, chop the rest of your ingredients. Halve the cherry tomatoes, pick the mint leaves and roughly chop along with the parsley. Cut the radishes into quarters. Halve the cucumber lengthways, then use a teaspoon to remove the seeds and chop. Finely slice the spring onion. Put all these ingredients into a serving bowl along with the pomegranate seeds and the crumbled feta.
• To make the dressing, whisk together the lemon juice, remaining olive oil and za’atar plus a good pinch of salt. Pour this over the other ingredients and mix well to combine. Get your pitta out of the oven and mix it through the salad. Fattoush done.

JOE’S TOP TIP If making this ahead, keep the pitta separate so it stays crisp. For more servings, just scale up the recipe.