Asparagus broad bean fattoush with crispy asparagus ends
Ingredients
- 2 stale pittas or 2 large flatbreads, torn into 2cm chunks
- 4½ tbsp olive oil
- 1 bunch of asparagus (about 250g)
- 1 garlic clove, crushed
- ½ lemon, zested and juiced
- 1 tsp dried mint
- 1½ tsp sumac, plus a pinch to serve
- 1 tbsp red wine vinegar
- 200g broad beans, double-podded (pop each bean out of its skin)
- 200g radishes, quartered
- 200g ripe tomatoes, cut into chunks
- ½ cucumber, deseeded and finely sliced
- 3 spring onions, finely sliced
- 20g parsley, leaves picked and stalks finely chopped
Instructions
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