Recipe & Photo Credit: Gourmet Traveller
1 cup olive oil
2 pieces of lebanese bread, quartered
500 gm grape tomatoes or small cherry tomatoes, halved
2 lebanese cucumbers, finely chopped
1½ cups loosely packed flat-leaf parsley, coarsely chopped
1½ cups loosely packed mint leaves, coarsely chopped
1 red capsicum, seeded and finely chopped
4 radishes, halved and thinly sliced
4 green onions, thinly sliced
1 tbsp sumac
½ cup extra-virgin olive oil
2 tbsp lemon juice
1.Heat olive oil in a large saucepan over medium heat, and, when hot, add half the Lebanese bread and fry until golden, then drain on absorbent paper. Repeat with remaining bread.
2.Combine tomatoes, cucumber, parsley, mint, capsicum, radishes and green onions in a large bowl and stir to combine. Coarsely break Lebanese bread, toss with vegetable mixture, then sprinkle over sumac, drizzle with extra-virgin olive oil and lemon juice, and mix gently to combine. Serve immediately.