This goes with anything you pair it with — you can leave out the feta for a meaty meal side. Feel free to play around with the ingredients. Replace pitta with ciabatta for more of a panzanella vibe, or top the salad with crumbled falafel.

• Heat oven to 180°C fan.
• Cut the pittas around the edges so you can open them up like a book up to make four thin bits of pitta. Using scissors, cut them into triangles - between 4 and 6 per pitta — depending on how large they are.
• Place in a roasting tin, drizzle with a tablespoon of olive oil, sprinkle with salt , and gently mix to coat the bread in oil. Spead them in one layer and bake for about 10 minutes until golden. Keep an eye on them as they can quickly morph from golden to charcoal.
• To make the salad: halve and seed the peppers and chop into 1cm dice. Put in a large bowl with the spring onions, cucumber, tomatoes, radishes, herbs, pomegranate, feta, pitta and a heaped tablespoon of sumac.
• Mix and then add 4 tablespoons of oil and half the lemon juice and a good pinch of salt then mix again. Taste, adding more oil, lemon or seasoning if needed.
• Serve topped with the remaining pitta triangles and a generous shower of tart, ruby sumac.