Pak Choi Fattoush with Yogurt & Sumac Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Trim the Pak choi and halve lengthways. Then cut into 2cm thick wedges.

Step 2

Deseed and roughly chop the pepper. Roughly chop the cucumber and baby tomatoes.

Step 3

Finely slice the radishes and onions.

Step 4

Juice the lemon and zest half of it. Crush the garlic.

Step 5

Tear the pitta bread into bite-sized chunks, dividing each one into a single layer. Spread out on a baking tray, drizzle with 2 tsp oil, season and bake for 5-8 minutes until golden brown and crisp; set aside.

Step 6

Meanwhile, put all the dressing ingredients in a bowl and whisk until well mixed; season.

Step 7

Toss the pak choi in 1 tbsp oil and season. Set a griddle pan over a high heat and fry the pak choi for 5-7 minutes, turning halfway, until emerald green and well charred. Set aside.

Step 8

Put the toasted pitta bread and remaining salad ingredients, apart from the yogurt and pak choi, into a large bowl and drizzle over most of the dressing. Toss to combine; season with a little more salt or lemon juice, if needed.

Step 9

To serve, spoon the yogurt into a serving dish, swirling it around. Spoon over the salad and pak choi, then scatter over a little more sumac and the remaining dressing. Serve straight away.