Fattoush salad

Preheat the oven to 200 °C. Tear the lavash into 3–4 cm pieces, drizzle with 2 tbsp olive oil, salt and toss with your hands.

Spread the pieces on a baking sheet in one layer and bake until golden and crisp. Keep an eye on them — thin lavash burns within a minute.

Cut the tomatoes, cucumbers and pepper into large chunks and the radishes into thin rounds. Tear the lettuce by hand.

Roughly chop the parsley and mint leaves; finely chop the green onions.

Squeeze the lemon juice and add the crushed garlic, sumac, 4 tbsp olive oil and salt. Whisk with a fork.

Sumac gives the salad its tang and reddish color. If you can't find it, add the zest of half a lemon to the dressing.

Combine the vegetables and herbs, pour over the dressing and toss. Add the lavash chips right before serving so they stay crunchy. Done!