Fattoush is a Levantine dish that is based on the centuries-old tradition of frying stale bread to give it new life. This version adds a millennial twist by adding roasted grapes and feta, which bring a pop of sweetness and tang to round out the dish. If you can, make the dressing and let it sit overnight to maximise the minty flavour.

Method:

• The night before or when you start making the salad, make the dressing by placing all the ingredients in a glass jar then shaking to combine. The mint flavour will become more pronounced when the dressing has time to sit.
• Preheat the oven to 180–200˚C (360–390˚F) and line a baking tray with baking paper.
• Put the feta on a lightly oiled baking tray and scatter the grapes around it, cut side up. Cook in the oven for 30 minutes while you prepare the rest of the ingredients.
• Toss the chopped pitta bread in olive oil and salt and spread on a baking tray. Add to the oven for the final 10 minutes of the cooking time, keeping an eye on it and tossing halfway through.
• Combine the lettuce, tomato, cucumber, radish, spring onion and parsley in a large mixing bowl, reserving some parsley to garnish, then toss with the dressing. Transfer half to a serving dish and top with half the roasted pitta, grapes and feta. Repeat with the remaining salad, pitta, grapes and feta, then garnish with parsley and sumac.
• Tip: Too hot to turn the oven on? Cut the grapes in half lengthwise and pop them and the cold feta straight in the salad.

Adapted from Epic Salads (Hardie Grant)

Instagram: @jess___food