Page 24 - ALG Issue 3 2022

cooking
with Erin
It’s the height of summer and we can finally use Mediterranean vegetables without abandon as they are actually in season! Here is my version of two classics
that are classics for a reason...
Erin is a chef and teacher based in Stroud.
Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
Fattoush GF VE
This salad is a great way to use up old pittas and create an unforgettable summer salad. Sumac is a reddish-purplish powder made from dried and crushed fruits produced by one of the varieties of the sumac plant. It’s used in salads, to sprinkle on hummus and other mezze dishes or rice, adding a wonderful tart, lemony flavour. In the spring, I often make a pea, radish and mint salad liberally sprinkled with sumac.
Sumac is a reddish- purplish powder made from dried and crushed fruits produced by the sumac plant
Method
Preheat the oven to 200°C / Gas Mark 6
Brush the pitta with olive oil, then cut into 6-8 strips and spread on a baking tray so they are not too crowded; use a second baking tray if necessary. Drizzle with olive oil and bake for 10-15 minutes or until crispy, turning over halfway. Cool and then crumble.
Make the dressing by combining all the ingredients in a big bowl then add the prepared vegetables, chopped herbs and toasted pitta. Taste and adjust
the seasoning. If time allows, leave to marinate for about 30 minutes. Arrange a variety of torn lettuce leaves on a serving dish and top with the salad. Sprinkle with sumac and enjoy.
Serves 4-6
2 large pitta breads, use gluten free pitta for gluten free
olive oil
1⁄2 cucumber, sliced
500g ripe cherry tomatoes, halved or larger tomatoes, chopped
1 red pepper, chopped
4 spring onions, thinly sliced or 2 shallots
3 tbsp flat leaf parsley, roughly chopped 3 tbsp fresh mint leaves, roughly chopped sumac to sprinkle
Salt and pepper to taste
Crunchy lettuce leaves, like cos or romaine to serve
Pomegranate seeds
For the dressing
3 tbsp olive oil
1 tbsp pomegranate molasses, more to drizzle
2 tbsp lemon juice
1 small garlic clove, finely chopped
1 tbsp sumac, plus a little for garnish
24 Allotment and Leisure Gardener