Having sumac (at last!) meant I could make this prawn fattouche, snipped from Xanthe Clay's pages in The Telegraph, by David Herbert.
Cucumber, cos lettuce (or little gem), radishes, red pepper, red onion, cherry tomatoes, flat leaf parsley and mint went into a bowl and were dressed with sumac and olive oil. I briefly crisped up some oil-brushed pitta bread and broke chunks off the bread and tossed them into the salad. Dressing was lemon juice and olive oil. The veggies were piled onto our plates and topped with a pile of lemon-soaked prawns. Very good indeed.
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